|photo couresty of tasteofhome.com|
The recipe I follow is so basic and flexible, it's not really a recipe. I generally include whatever I have on hand and in whatever quantity I have on hand until the stew pot (or Instant Pot) is full.
The ingredients I always use are:
Chicken, white or dark, cut off the bone and cut into large bite sized chunks
Potatoes cubed or shredded*
Carrots cut into 1 inch pieces or shredded or whole baby carrots*
Chicken broth or stock (water and a couple of bouillon cubes will work in a pinch)
Ingredients I usually add:
Celery, including leaves if available
Canned or frozen green beans
Canned or frozen corn
Red bell pepper flakes
Ingredients I occasionally use:
Rice** instead of potatoes
Frozen green peas or butter beans instead of green beans
Canned tomatoes and/or tomato sauce
Diced ham or salami
Cream or milk
*If I'm making this soup at the last minute and I'm low on ingredients, I'll shred the carrots and potatoes instead of chopping/cubing them. Shredding them makes for a less liquidy stew and it cooks quicker.
**When cooking on the stove top or in the oven, I wait to add the rice until the last 20 - 30 minutes of cooking time.
To prepare, I cook the chicken, onion, garlic and celery in a little bit of olive oil until the chicken turns white. Then I add all the other ingredients and add enough water to cover. Put a lid on the pot and either simmer on the stove top for 45-60 minutes; put the pot in a 325 degree oven for several hours, or use the Instant Pot for 25 - 30 minutes. Or in the likely case this week, when we probably don't have power (I'm typing this in advance of the hurricane, remember?) we can set the pot on the grill and cook it outdoors.
Again, I'm praying for those in Florence's path. With or without power, I hope you are able to enjoy a hot meal today.