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!!