When I was growing up, my mom would make this easy chicken broth recipe and I am going to share it with you. My mom worked long hours and this recipe helped her create several meals out of one dish. She was not only making chicken broth, but she also made an orzo
Ingredients:
2-3 lb of chicken thigh boneless/skinless (frozen)
2 quarts of water
2 large carrots
1 tbsp olive oil
3 celery stacks
1 onion chopped
2 garlic cloves minced
Salt and pepper to taste
2 potatoes peeled and chopped
2 tsp dried parsley or 2 tbsp fresh parsley
Instructions:
Saute carrots, onions, garlic, celery for 5 minutes in olive oil and ad a pinch of salt. 
Add frozen chicken, pepper, water, and wait to boil.
Then cook on low flame for 45 minutes until the chicken thighs are done.
Add more salt if needed.
Using a strainer over a heatproof bowl. pour the content and separate out the broth and ingredients.
When cooled, separate out the chicken thighs and use in a chicken dish for another day.
For the chicken salad, chop up the cooked chicken thigh and add your favorite mayo and fresh celery. Store in the refrigerator overnight for lunch the next day.
For the mashed potato and carrots, add the potatoes and carrots in a saucepan and add chicken broth and dairy-free butter and mash until at the consistency of your liking.
For the soup, cook orzo or pastina or any little pasta in a separate pot of boiling water and then drain.
Add the cooked pasta to the pot with the broth and heat to a boil.
That’s it, you now made three different dishes with one recipe. I hope you and your family try this and save money in the process. Enjoy.
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Ingredients
- 2-3 lb of chicken thigh boneless/skinless (frozen)
- 2 quarts of water
- 2 large carrots
- 1 tbsp olive oil
- 3 celery stacks
- 1 onion chopped
- 2 garlic cloves minced
- Salt and pepper to taste
- 2 potatoes peeled and chopped
- 2 tsp dried parsley or 2 tbsp fresh parsley
Instructions
- Saute carrots, onions, garlic, celery for 5 minutes in olive oil and ad a pinch of salt.
- Add frozen chicken, pepper, water, and wait to boil.
- Then cook on low flame for 45 minutes until the chicken thighs are done.
- Add more salt if needed.
- Using a strainer over a heatproof bowl. pour the content and separate out the broth and ingredients.
- When cooled, separate out the chicken thighs and use in a chicken dish for another day.
- For the chicken salad, chop up the cooked chicken thigh and add your favorite mayo and fresh celery. Store in the refrigerator overnight for lunch the next day.
- For the mashed potato and carrots, add the potatoes and carrots in a saucepan and add chicken broth and dairy-free butter and mash until at the consistency of your liking.
- For the soup, cook orzo or pastina or any little pasta in a separate pot of boiling water and then drain.
- Add the cooked pasta to the pot with the broth and heat to a boil.
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