Basil Chicken Soup + $350 Dreamware Giveaway!

September 15, 2015

Exciting news today! We've collaborated with Marcella over at @modestmarce on Instagram to bring you a $350 dreamware giveaway! Head over to @modestmarce for instructions on how to enter to win a $350 Old World Kitchen gift certificate! Just in time for the holidays!

Also, Marce developed this delicious recipe to feature her new dreamware and I knew that you all would love to try it. Enjoy!

Basil Chicken Soup

1 large onion, chopped

3 carrots, pealed & chopped

3 celery stalks, chopped

1 red pepper, chopped

1 cup sliced white mushrooms

1 cup diced potatoes

2-3 garlic cloves, chopped

2 tablespoons extra virgin olive oil

6 chicken legs

salt & pepper

5 cups chicken stock (store bought or homemade)

2-3 sprigs fresh basil

1 teaspoon dried parsely

1 tablespoon cornstarch (optional)

1 cup frozen peas

In a mixing bowl place onion, carrots, celery, red pepper, mushrooms, potatoes and garlic. Set aside. 

In a large stock pot or dutch oven heat two tablespoons of olive oil to medium high. Season your chicken legs with salt & pepper and sear on each side. Remove from pot and set aside.

Add in your bowl of chopped veggies and cook until they begin to soften & the onions begin to turn translucent. Season with salt & pepper. Add the chicken legs back to the pot followed by the chicken stock, basil and parsley. Turn heat on high & bring to a boil. Turn heat back down to medium low & let simmer with the lid on for 45 minutes to 1 hour.

If you wish to thicken it with cornstarch add it now by making a cornstarch slurry (to avoid adding it straight to the pot which may result in clumping). Finish off by adding the frozen peas and remove from heat. Adding the peas at the end ensures the colour stays fresh & vibrant.

Serve with a few more springs of fresh basil.

Enjoy!!




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