my friend becca introduced me to her son sawyer's favorite dish (especially when he's sick), & it's since become a garrels family favorite. while it appears to be your standard american comfort food, it's secretly undergirded with garlic, ginger, and miso. becca combined two crockpot recipes from slow cooker revolution, & put her own spin on it by pureeing the veggies to make a thick broth. trust me : this will become a family favorite! and if you're rowing through goodnight moon for BFIAR like we are, you can make it another yummy part of your curriculum ;)
goodnight chicken & stars
(serves 6 to 8)
ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- salt and pepper
- 1 tablespoon vegetable oil
- 3 carrots, peeled and chopped medium
- 1 onion, minced
- 3 garlic cloves, minced
- 2 tablespoons minced or grated fresh ginger
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 8 cups low-sodium chicken broth
- 2 tablespoons white miso
- 1 tablespoon mirin
- 2 bay leaves
- 16 oz star-shaped pasta (i finally found this as a store brand at fred meyer, & stocked up on it!)
- 2 tablespoons minced fresh parsley
instructions
1. dry chicken thighs with paper towels and season with salt and pepper. heat oil in 12-inch skillet over medium-high heat until just smoking. brown chicken thighs well on both sides, 6 to 8 minutes. transfer to plate and let cool slightly.
2. pour off all but 1 tablespoon fat left in pan. add carrots and onion and cook over medium heat until softened, 7 to 10 minutes. stir in garlic and ginger and cook until fragrant, about 30 seconds. stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
3. stir remaining 7 cups broth and puree with immersion blender. nestle browned chicken with any accumulated juice into slow cooker; add bay leaves. cover and cook until chicken is tender, 4 to 6 hours on low.
4. transfer chicken thighs to cutting board. let it cool slightly, then shred into bite-sized pieces. let soup settle for 5 minutes, then remove fat from surface using large spoon. discard bay leaves.
5. transfer broth to stockpot. add chicken and pasta. simmer for 12 minutes. stir in parsley, season with salt and pepper to taste, and serve.
4 comments:
OH THIS MAKES ME HAPPY!!!!! Truly a miracle soup. Happy it's become a Garrels favorite too!
that looks delicious!
Isn't it soooo good! Becca made a similar dish when I was there. I've adjusted it so as to not use the slow cooker, which allows for this to be dinner, even if I just decide to serve it at 4:30p.
By pureeing some of the carrots and mushrooms into the broth, it adds a few more nutrients to the broth, with Sierra likes more than the chunks, but still allows for chucks, which Bob and I like. (Also, don't forget to say when to add the miso, soy, and mirin in your blogpost)
1 1/2 pounds boneless, skinless chicken thighs
1 onion, minced
6 cloves garlic, minced
2 T minced fresh ginger
1 T vegetable oil
6 ounces shitake mushrooms
2 large carrots
8 cups low sodium chicken broth
4-6 oz udon noodles (or stars?)
2 T white miso
2 T soy sauce
1 T mirin
1 T sesame oil
6 c of spinach
Start steps 1-3 at the same time ish…
1. Poach chicken thighs in ~2 c broth. When done set aside chicken to cool and put broth into blender.
2. In sauté pan, cook onion, garlic, and ginger with a tad of oil.
3. In soup pot, boil carrots and mushrooms in ~6 c of broth.
4. Puree onion, garlic, ginger, and some of the carrots and mushrooms with the leftover chicken poaching broth.
5. Add the pureed broth to the soup pot.
6. Shred chicken and combine with rest of the things in the soup pot and low simmer everything together for a while.
7. Last 10 minutes, add:
a. noodles
b. 2 T white miso
c. 2 T soy sauce
d. 1 T mirin
e. 1 t sesame seed oil
f. 6 c spinach
beka, i will certainly try yours, too! sometimes i do want to make it on the stovetop, not the slow cooker... (& i like that you've packed more veggies into it!) also, thanks for noticing my accidental omissions. i will edit my post ;)
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