 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Lemony Chicken Stew (Start w 1/2 a lemon's juice instead of going for the whole thing at first). Ingredients:
80 grams onion, chopped |
6 ounces chicken thighs, boneless & skinless |
40 grams knorr chicken stock cubes |
40 grams knorr other stock cubes |
5 4/5 grams cardamom |
3 3/10 grams dried rosemary |
1 7/10 grams dried marjoram |
1 4/5 grams coriander seed |
45 grams lemon juice |
140 grams celery, sliced |
130 grams carrots, sliced |
225 grams potatos, raw |
105 1/2 grams canned yellow corn |
711 grams water |
Directions:
1. Soften the onion up in some pam (w/garlic, but I ran out
2. open the can of corn, drain into the pot.
3. Toss in the chicken thighs.
4. Throw 1/2 the lemon's juice in w/all the herbs/spices
5. Cook the chicken until it's almost done.
6. Toss in the veggies and cook til veggies are tender. Fish out the chicken, allow to cool til you can handle it, shred/cut it up and throw back into the pot w/water.
7. Cook until veggies are completely done but not falling apart
8. You're soup is done.
|
|