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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 lb. bone-in, skin-on chicken thighs
salt and pepper
1 T. vegetable oil
1 onion, chopped
2 quarts water
3 bay leaves
3 garlic cloves, peeled
2 tsp. red pepper flakes
1 lb. chicken breast fillets
1 T. vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
2 c. egg noodles
1/2 c. chopped fresh parsley
2 tsp. red pepper flakes
Prepare Broth. Pat chicken thighs dry with paper towels and season with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until just smoking.
Working in two batches, brown thighs, about 8 minutes. Transfer to a paper-towel-lined plate.
Pour off all but 1 tablespoon fat from the pot. Add onion and cook over medium heat until softened, about 5 minutes.
Meanwhile, remove and discard the skin from the thighs. Add thighs, water, bay leaves, garlic, pepper flakes, and 1 tablespoon salt to the pot.
Cover and simmer until the broth is flavorful, about 30 minutes.
Add chicken breasts and simmer until cooked through, about 15 minutes.
Strain the broth into a large container, let stand at least 10 minutes, then skim the fat from the surface. Meanwhile, transfer the chicken to a cutting board to cool. Reserve the thigh meat for another use. Shred the breast meat and reserve for the soup.
Prepare Soup. Wipe out the Dutch oven and heat oil over medium heat until shimmering.
Cook onion, celery, and carrots until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add reserved broth and simmer until the vegetables are nearly tender, about 10 minutes.
Stir in noodles and cook until tender, 8 to 10 minutes.
Add reserved shredded chicken, parsley and red pepper flakes and simmer until heated through.
CHICKEN PEPPER POT
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 lb. bone-in, skin-on chicken thighs
salt and pepper
1 T. vegetable oil
1 onion, chopped
2 quarts water
3 bay leaves
3 garlic cloves, peeled
2 tsp. red pepper flakes
1 lb. chicken breast fillets
1 T. vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
2 c. egg noodles
1/2 c. chopped fresh parsley
2 tsp. red pepper flakes
Prepare Broth. Pat chicken thighs dry with paper towels and season with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until just smoking.
Working in two batches, brown thighs, about 8 minutes. Transfer to a paper-towel-lined plate.
Pour off all but 1 tablespoon fat from the pot. Add onion and cook over medium heat until softened, about 5 minutes.
Meanwhile, remove and discard the skin from the thighs. Add thighs, water, bay leaves, garlic, pepper flakes, and 1 tablespoon salt to the pot.
Cover and simmer until the broth is flavorful, about 30 minutes.
Add chicken breasts and simmer until cooked through, about 15 minutes.
Strain the broth into a large container, let stand at least 10 minutes, then skim the fat from the surface. Meanwhile, transfer the chicken to a cutting board to cool. Reserve the thigh meat for another use. Shred the breast meat and reserve for the soup.
Prepare Soup. Wipe out the Dutch oven and heat oil over medium heat until shimmering.
Cook onion, celery, and carrots until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add reserved broth and simmer until the vegetables are nearly tender, about 10 minutes.
Stir in noodles and cook until tender, 8 to 10 minutes.
Add reserved shredded chicken, parsley and red pepper flakes and simmer until heated through.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.