Chicken-vegetable Pistou
From craftyazgirl 15 years ago
- 50 minutes to make
- Serves 6
This is an easy to make soup and very good, and it makes the house smell so good when it's cooking
Ingredients
- 1 frying chicken, 3 to 3 1/2 Ibs.,cut up shopping list
- 1/2 fresh lemon shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. black pepper shopping list
- 4 Tbsp. salad or cooking oil shopping list
- 1 can (10 3/4 oz.) chicken broth shopping list
- 3 to 5 cups water shopping list
- 2 medium onions, chopped shopping list
- 1 bunch green onions, sliced shopping list
- 4 medium carrots, sliced shopping list
- 2 stalks celery, chopped shopping list
- 1 can (28 oz.) Italian plum tomatoes shopping list
- 8 cloves garlic, peeled, whole shopping list
- 1 Tbsp. dried thyme leaves shopping list
- 1 bay leaf, crumbled shopping list
- 1 tsp. dried basil leaves shopping list
- 1 Tbsp. chopped parsley shopping list
How to make it
- Wash and dry chicken. Squeeze lemon over pieces. Sprinkle with salt and black pepper.
- Heat 2 Tbsp. of the oil in skillet. Add chicken. Brown over medium high heat for 5 to 7 min., turning once or twice. Add half the broth and enough water to cover Simmer 20 to 30 min. until meat comes off bones easily
- In soup pot, heat remaining oil. Add onions, carrots and celery. Cook, stirring, over high heat 2 min. Do not brown.
- Add tomatoes, garlic, thyme, bay leaf and basil. Add remaining stock and enough water to cover. Simmer 10 min. or until vegetables are tender.
- Remove garlic. Mash and return to pot. Remove bones and skin from chicken. Shred meat and add to vegetables. Skim fat from stock.
- Serve hot, orcool and chill until ready to serve. Reheat to serving temperature. Garnish with parsley when serving.
- ---------Tips: ---------
- You may use leftover roast chicken or turkey for soup and eliminate steps 1 and 2. Also if you put the 8 cloves garlic on 1 or 2 toothpicks, they will be easy to find.
The Rating
Reviewed by 5 people-
This is going on the menu in two days.
Why do you crumble up the bay leaf? I have always found the bay leaf too stiff to chew. Is it ok to leave it whole then take it out before serving?
pointsevenout
in Athens loved it
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perfect recipe for cold milanese weather.. Thank you
Richard
uk2nyc
in West Hollywood loved it
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Very nice Pistou.
pointsevenout
in Athens loved it
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