Post by Haazen on Apr 10, 2007 20:52:08 GMT -5
Not to be confused with Chili like beef and beans and such, this is basically a vegie soup.
8 stalks celery
1 large onion
20 baby carrots
6 chicken tenders
8 oz mushrooms
1 small can chopped green chilies
1/2 can chopped jalapeños
1/2 tsp rosemary
1/2 tsp thyme
3 tbs butter
2 cans chicken broth or good bullion to make 3 Cups broth
Cut the celery in good size pieces, not too small. Cut onion in pieces. I slice the onion then cut each slice in quarters. Cut carrots in half or quarters lengthwise. Cut chicken into small bite size pieces. Throw in a big pot with broth and slow simmer about 30 minutes. Throw in the thyme, rosemary, chilies and peppers. Slice up the mushrooms and throw in. Slow simmer about another 30 minutes. Add a generous squirt of yellow mustard. Now if needed, add some more broth or water or bullion to taste. Melt the butter and mix in 2 tbs flour. Very slowly add this to thicken the soup every so slightly. And I do mean SLOWLY.
Adjust hotness with more or less jalapeños and a touch or two of cayenne pepper.
I think that's all the parts. I cooked this up on the fly yesterday and it is plumb yummy.
8 stalks celery
1 large onion
20 baby carrots
6 chicken tenders
8 oz mushrooms
1 small can chopped green chilies
1/2 can chopped jalapeños
1/2 tsp rosemary
1/2 tsp thyme
3 tbs butter
2 cans chicken broth or good bullion to make 3 Cups broth
Cut the celery in good size pieces, not too small. Cut onion in pieces. I slice the onion then cut each slice in quarters. Cut carrots in half or quarters lengthwise. Cut chicken into small bite size pieces. Throw in a big pot with broth and slow simmer about 30 minutes. Throw in the thyme, rosemary, chilies and peppers. Slice up the mushrooms and throw in. Slow simmer about another 30 minutes. Add a generous squirt of yellow mustard. Now if needed, add some more broth or water or bullion to taste. Melt the butter and mix in 2 tbs flour. Very slowly add this to thicken the soup every so slightly. And I do mean SLOWLY.
Adjust hotness with more or less jalapeños and a touch or two of cayenne pepper.
I think that's all the parts. I cooked this up on the fly yesterday and it is plumb yummy.