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| Spicy Chicken Soup
1 pound of chicken giblets
6 cups of water
1 teaspoon of salt
one 10 ounce package of frozen soup vegetables, such as peas, carrots and corn
1 tablespoon of butter
1 onion, finely chopped
1/2 pound of boneless chicken breasts, cut into thin strips
1/2 cup of sliced mushrooms
1 tablespoon of curry powder
1/8 teaspoon of cayenne pepper
finely chopped chives for garnish |
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Place the giblets in a large saucepan, cover with water and bring to a boil. Simmer for 30 minutes, skimming soup as needed. Add salt and soup vegetables. Simmer for 30 minutes more.
Melt the butter in a heavy frying pan. Sauté the onion and chicken gently, stirring frequently, until the both are tender. Add mushrooms and sauté 1 minute longer. Stir in curry powder and cayenne powder.
Strain the chicken broth over chicken strips and vegetables, discard the giblets. Garnish with chopped chives. Serves 4.
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