Forget chicken noodle. This is the chicken soup that will delight your tastebuds and your soul.
Photo by Gina Moore
SERVES 6–8
2 tablespoons olive oil
1½ pounds chicken breast or thighs (boneless and skinless) cut into bite-size pieces
1 large onion, diced
8 ounces mushrooms, sliced
3 carrots, peeled, halved and cut diagonally into ½-inch slices
1 pound mini potatoes, halved
2 garlic cloves, minced
4 cups unsalted chicken stock
1 14.5-ounce can diced tomatoes
2 bay leaves
Kosher salt
Fresh ground black pepper
Pinch, red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon cornstarch
¼ cup fresh chopped parsley
In a Dutch oven over medium-high heat, add olive oil. Add chicken and cook until mostly cooked through. Add onion and cook until translucent; add mushrooms and continue stirring until cooked. Add carrots, potatoes, garlic, stock and tomatoes. Stir to combine and add bay leaves, salt, pepper, pepper flakes, oregano and thyme. (Ingredients should be covered by stock.) Reduce heat to medium-low and cook, uncovered, for 30 minutes. In a small bowl, mix cornstarch with 2 tablespoons water and stir into stew mixture. Continue to simmer until desired thickness. Stir in parsley and serve.
Chef’s tip: To make this a soup instead of a stew, omit the cornstarch. Add ½ pound rotini or your favorite pasta. Cover and simmer an additional 7 minutes or until pasta is cooked. Add additional stock, if needed, to thin out the consistency.
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