Tuesday, January 8, 2013

Rachel's Jewish Version of Chicken Paprikash Soup

If it is winter then it usually means that most people are using a Dutch Oven or Slow Cooker All the Time, I doubt that I am the exception who uses both of thee all year long for convenience

1 6 Quart Stainless Steel Dutch Oven

1 TSP Canola Oil

1 Diced Onion
2 TBSP Minced Garlic

6-8 Chicken Thighs Rinsed, Patted Dry
1/8 TSP Sea Salt
1.4 TSP Ground Black Pepper
2 TBSP Lighthouse Foods Freeze Dried Poultry Seasoning
4 Cups Very Low Sodium Chicken Stock or Broth
1/2 Cup Smoked Paprika

10-12 Ounce Pkg of Frozen Chopped Okra
1 14.5 Ounce Can of No Salt Added Petite Diced Tomatoes
1 Package House of Foods Shirataki Tofu Fettucini Noodles Prepared as Directed and set Aside.
I always triple rinse mine and boil in microwave

Heat Oil in Dutch Oven on Medium High Heat
Add in Garlic & Onions and Cook Until Soft
Add in Broth
Season Chicken With Sea Salt & Pepper
Add Chicken to Broth
Add in Okra & Tomatoes
Cover and Cook on Medium Until Chicken Reaches a Temp of 175-180

Place Shirataki Noodles in Bowl, Top With Chicken, And Soup


Cooked Shirataki Tofu Fettuccine

Chicken Paprikash Served Over Shirataki Tofu Fettuccine

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