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This is a super-easy stew style chicken and vegetable soup that makes use of summer's best (and most prolific) vegetables. It's really an excellent way to showcase all ...
Tools: - big soup pot - cutting board - vegetable peeler - knife Ingredients: - 4 onions - 3 pounds boneless/skinless chicken thighs (12-16 depending on size) - ...
Coarsely chop your onions, and add to the pot with a bit of olive oil or butter and a pinch of salt. Cook over medium heat until onions ...
Coarsely chop your 3 pounds of chicken thighs, and add to the onions. I usually get 6-9 roughly 1" chunks from each boneless skinless thigh. Saute with onions ...
Coarsely chop and add the harder veggies. This includes the mushrooms, zucchini, and anything else you're using (peas, kale, etc) that has a low water content and takes ...
Coarsely chop and add the softer veggies. This includes tomatoes and corn; anything with a higher water content (spinach, etc) that is likely to cook more quickly. Saute ...
Your soup is almost done! Grate the garlic directly into the soup using a microplane grater, or else chop it VERY finely and stir into the pot. Then ...
Serve immediately! It's an excellent simple one-pot dinner, and great when paired with a simple green salad, with fresh fruit for dessert. You want to make sure everyone ...
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