This soup is a great way to stretch a buck since you can feed 4-6 people with only 3 pork chops! Also, it was a great way for me to use up the last 3 pork chops in my fridge. Since the soup is cooked for a couple hours, everything has a nice, rich flavor. This could also be made in the slow cooker. I found this recipe on AllRecipes.com and modified it to my liking.
3 Bone-In Pork Chops
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Chili Powder
1 Bay Leaf
3 Cups Chicken Broth
4 Cups Water
2 Tablespoons Soy Sauce
6 Yukon Gold Potatoes, cut into small chunks
3 Cups Chopped Broccoli (about 2 small crowns)
1 Carrot, diced
1 Large Onion, diced
2 Stalks Celery, diced
Put the pork chops in a large soup pot. Sprinkle with the paprika, oregano, garlic powder, salt, pepper, and chili powder. Add the bay leaf, broth and water. Bring to a boil over high heat, reduce heat to medium-low and simmer for 1 hour.
Remove the pork chops and reserve on a plate.
Add the potatoes, broccoli, carrot, onion and celery. When the pork chops are cool enough to handle, remove and discard the bones, chop up the meat and return it to the pot. Bring to a bubble, reduce heat and simmer for 1 hour.
Remove bay leaf before serving.
I found this soup recipe in my mom’s recipe book. This is one she makes a lot. She even made it for us the day Chloe was born. It’s a very comforting meal.
1 Tablespoon olive oil
1 clove garlic, finely grated
1 onion, chopped
4-6 cups chicken stock
2 carrots, chopped
2 stalks celery, chopped
1 head broccoli, cut into florets
1 rotisserie chicken shredded (or 2-2½ lbs shredded cooked chicken)
Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook until softened and starting to brown.
Add the stock, carrots, celery and broccoli. Cook until tender.
Stir in the chicken and cook until heated thoroughly. Season with pepper to taste.
This chicken pot pie is a great use for shredded chicken from the “Whole Chicken in the Crock Pot“. Although this turned out really good, I think I will double the amount of filling for next time.
2 Tbsp Extra-Virgin Olive Oil
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
2 cloves garlic, grated
salt & pepper
2 Tbsp butter
2 Tbsp flour
2 cups chicken stock
1 Tbsp dried parsley
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen corn
1 box (contains 2 pie crusts) refrigerated pie crust
Preheat oven to 400°F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrots, celery, garlic and season with salt and pepper. Cook until the veggies are tender, about 5-7 minutes.
While the veggies are cooking, prepare the gravy. Melt the butter in a large sauce pan over medium-high heat. Whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a bubble. Stir in the dried parsley and season with salt and pepper. Reduce heat and simmer until thickened, about 5 minutes.
To the skillet with the veggies, stir in the shredded chicken, peas and carrots. Remove from heat.
Combine the chicken and veggie mixture with the gravy in a casserole dish.
Top with the pie crusts. You will need to cut the pie crusts to make them fit. Bake until the inside is bubbly and the top is golden brown, about 25-30 minutes.