Vegetable Stew With Buckwheat Chicken And Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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An easy stew to make for your family, and a good way to use a baked chicken carcass instead of throwing it away. You can make this without chicken if you want a vegan stew. Ingredients:
4 vegetable stock cubes |
or |
4 chicken stock cubes |
2 quarts of cold water |
baked or roasted leftover chicken carcass |
or |
4 assorted chicken pieces (neck, wings, back) |
5 carrots, peeled and chopped into thick coins |
1 red bell pepper or 1 red pointed sweet pepper, cut into chunks |
1 yellow bell pepper, cut into chunks |
1 onion, cut into chunks |
12 mushrooms, cut into thick slices |
8 oz pasta shells |
6 oz buckwheat |
1 tsp pepper |
1/2 tsp garlic powder |
1 tsp ground coriander |
Directions:
1. Bring water to a boil and add veg stock cubes
2. (OR add chicken stock cubes and chicken carcass or parts. Cook until meat is tender and falls off bone. Remove chicken and debone. Put meat back into boiling water.)
3. Add vegetables, pasta, buckwheat and spices to boiling stock.
4. Cook at a simmer until pasta is cooked, buckwheat is tender and soup has thickened.
5. Serve with a salad for a healthy meal.
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