Thursday, January 15, 2015

Chicken Soup With Vegetables


2 lbs boneless chicken thighs with fat removed

1 can 29 or 32 oz canned whole tomato

2 tablespoon tomato paste

1 large onion, chopped

2 garlic cloves chopped

3 large carrots, peeled and chopped 2 inch thick

6 medium size red potatoes, each cut in 4 halves

8 small corn on the cobb

2 bay leaves ( If you like dry basil and parsley you can add it as well about 1/4 teaspoon each)

8 cups chicken broth

Salt and Pepper to taste

Flour for dusting chicken about 1/4 cup

1/4 cup cooking oil for browning

Brown chicken thighs in frying pan with oil on both sides. take chicken and place in a stock pot.add onions,garlic and carrots. then pour in the chicken broth and bay leaves bring to a boil over high heat.

Add in the tomatoes, and turn down to medium low let cook for 30 minutes add in the potatoes and cook until tender.

Add in the corn,and cook 5 mins.