Monday, January 25, 2016

CHICKEN THIGH SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN THIGH SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
4 tablespoons oil
4 onions, diced
7 stalks of celery, chopped
10 carrots, chopped
7 garlic cloves, minced
8 pounds bone in chicken thighs
4 bay leaves
22 cups chicken stock
2 teaspoon paprika
3 cup cream
3-(26 Oz) cans condensed cream of chicken soup
1-(5 pound) can sweet corn
4-pound egg noodles

DIRECTIONS:
1.   In a skillet heat 1 tablespoon oil over medium-heat and when sizzling.
2.   Add vegetables and sauté for 4-5 minutes.
3.    Add garlic and sauté 1 minute.
4.   Remove the skin from the chicken thighs, leave bone in.
5.   Add reaming oil to the skillet and then the chicken thighs.
6.   Cook without moving for 3 minutes, flip then sear other side until golden brown, about 3 more minutes.
7.   Add the stock, paprika, cream, cream of chicken soup, and sweet corn.
8.   Bring to a boil and then simmer for about 40 minutes.
9.   Remove chicken thighs to a plate and let cool.
10.                Using 2 forks pull the meat apart into shreds, discard bones.
11.                Return meat to the pot and bring to a boil.
12.                Add pasta and cook for 20 minutes.
13.                Season with salt and pepper.


ENJOY DAN:                                                    BON-APPETITE!!

No comments:

Post a Comment