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