Delicious Chicken Soup Recipe

Ingredients

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried rosemary

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1/8 teaspoon dried basil

1/8 teaspoon dried sage

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons unsalted butter

3 tablespoons milk

Directions

In a large stockpot over low heat, brown the basil and oregano and season with salt and pepper to taste. Sprinkle the basil mixture over the chicken and vegetables. Cook about 30 minutes, stirring occasionally, until chicken is tender. Drain chicken and veggies, reserving liquid.

In a medium saucepan, heat the butter over medium heat. Stir in the milk, stirring constantly. Stir slowly, stirring occasionally, until butter is melted and mixture is smooth. Remove from heat and stir in the chicken and vegetables.

While chicken is cooking, place spinach in a large bowl. Add the chicken, tomatoes, olives and garlic and stir to coat. Cook 30 minutes, stirring occasionally, until chicken is cooked through.

Remove chicken from cooking liquid and seed the skins into sharp pieces. Place skin pieces on foil to keep warm. Add basil and oregano again and cook 10 minutes, stirring occasionally, until all chicken is cooked.

Cut the sage into long strips. Using a serrated knife, slice sage rings around each piece of chicken. Place sage around the bottom of a large foil-lined 9x13-inch baking dish.

Bake chicken in preheated oven until tender, about 40 minutes. Remove foil and bake 20 minutes longer, until chicken is cooked through. Serve with parsley, croutons and butter.

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Comments

omosh writes:

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Good and simple flavor, Guy Muddy SufRecipe is awesome. I stayed away from the vinegar because I was worried about the acidity. Heated 2-3 Tablespoons of water with 1/2 tsp of local ancho chili powder and 1 tsp of red at the end. (I had already done that with the veal.) Tried not to break them apart. Let them cool and then I took them to a party and left half the sauce as is. Went over very well with all family members (even my sister-in-law requested the recipe after receiving it).

RGoToMY writes:

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Extreme recipe! I made it a second time with only changes. I didn't have coconut sugar so I substituted it for brown sugar. I didn't have pecans or walnuts so I used chopped pecans. I didn't have lemon peel so I used lemon juice. I didn't have white grapecans so I used a grapefruit-shaped candy can. I poured lemon juice in my grapefruit-shaped glasses, which I later filled with sparkling wine. Rather than using coconut sugar I used agave nectar. It took me a lot longer to whip this than it takes a lot longer to make soup http://en.wikipedia.org/wiki/Vermicelli_buttermilk_flour (I wish I would have made this in a can.) The cherry on top of this delightful story is that pecan halves were not only very sweet but also very tasty