This chicken minestrone is one of my favourite comfort foods!
Instead of the traditional arrow caldo, I like making a steaming bowl of tomatoes, beans, chicken, lentils, peas, carrots, and corn, cooked for two hours with chicken wings. So hot, so flavorful, so good, you guys.
It’s a spin on the old chicken noodle soup, except there are no noodles, lessening the carbs in it. (If you’re on Bulletproof, you can use a gluten-free bean mix to completely eliminate the gluten, and pop in a couple of faux chicken cubes instead of actual chicken meat, and make it vegan.)
I’m feeling better already!
1 cup Bob’s Red Mill Soup Mix (contains red beans, pinto beans, lentils, oat groats, brown rice, type berries, kamut, sesame seeds, and barley, among others)
1 can diced tomatoes
3 chicken wings
1 cup corn and carrots
1 tablespoon thyme
Frank’s Red Hot (to taste)
Salt and pepper, to taste
- In a large saucepan, bring the chicken wings and soup mix to a boil. Add the thyme, and sprinkle with salt and pepper. Boil under a gentle simmer for an hour and a half.
- Taste, and adjust accordingly with Frank’s, salt, and pepper. Add the corn and carrots and cook for another three minutes.
- Finally, add the tomatoes–the acid in the tomatoes will halt the further cooking of the beans–and simmer, stirring occasionally, for another three to five minutes or until stew is nice and chunky. Serve hot.
I occasionally like adding lemon to the stew because I like my tomato stews a little sour, but you don’t have to go with that if y’all don’t want to.