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Parsley Stems, a good flavor for Soup or Saute'.

Updated on July 3, 2011

Parsley Chicken Soup Recipe

Spring Herbs
Spring Herbs | Source
Bag of frozen parsley stems with fresh parsley  and vegetable prep.
Bag of frozen parsley stems with fresh parsley and vegetable prep. | Source
Just before the boil and ready to simmer.
Just before the boil and ready to simmer. | Source

It's Amazing what Parsely Stems can do!

One the last cool day of Spring I went to the freezer to see what vegetables, herbs and poultry we had left. I always try to use up as much frozen items throughout the Spring and Summer to make room for the new harvest, in the fall.

An Italian woman was visiting me one day when I just happened to be cleaning and chopping up some herbs. As I headed to the trash to toss the stems from the parsley, she stopped me. She said for me to chop the stems and put them in a freezer bag because they were just as, if not more, flavorful as the leaves.

I've been saving the stems from my parsley for some time now and I thought I would publish an easy Chicken/Vegetable soup recipe. So, here goes...

1/2 any size raw Chicken (you can use necks, thighs, legs, backs or whatever parts of a chicken you like.) Wash, pat dry and take off as much visible fat that you can.

2 Tablespoons Olive Oil

1 cup chopped onions

2 Quarts Water

1 cup sliced carrots

3 cups chopped tomatoes

1/2 cup frozen chopped parsley stems (or fresh, whatever you have.) And yes, use some fresh parsley leaves if you have any.

3 fresh ears of corn, cut in half

2 packets chicken flavoring (I just use those packets that come with ramen noodles.)

1 cup chopped green peppers

Salt and Black Pepper to taste

Cook the onions in the olive oil until transparent (about 4 minutes on med heat.) Add chicken and brown on each side. Add the water and all the other ingredients. Bring to a boil and simmer for 1 hour.

This soup is good hot or cold. The weather has changed so quickly and we had a quart of the soup left over so... we ate it cold. The flavor of the parsley stems really came through. What a wonderful way to get our vegetables for the day.

Until we meet again... Francesca27



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      Wm Taureau 5 years ago

      In gumbos, I always use the entire parsley bunch-- stems and all. I simply

      chop the parsley into quarter-inch size pieces and throw them into the gumbo about a few minutes before serving.

    • profile image

      ajthesmeagol 6 years ago

      I wonder how many people throw them away?

    • profile image

      gidget911 6 years ago

      I'm going to make a note of this so I can save the parsley stems to make soup this winter.

    • WandasHomePlace profile image

      WandasHomePlace 6 years ago

      Useful idea. I will be doing this also.

    • profile image

      jbhearn95 6 years ago

      I will never throw parsley stems again.

    • Francesca27 profile image
      Author

      Francesca27 6 years ago from Hub Page

      Dear NTR57: Once you try Fresh Herbs you'll never go back to the dried! Happy Cooking... Francesca27

    • profile image

      NTR57 6 years ago

      I'm with you! I'm going to try this recipe. I don't usually use fresh herbs, but I like the idea of a good old fashioned recipe.

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      chonetta2@verizon.net 6 years ago

      What a nice recipe! I am gong to make it as soon as I get some fresh

      parsley. Looks good and tasty!

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