Pittsburgh Chili and Soup Recipes
February 4th, 2016 by Ryan Sundling
I don’t know about you but when it’s cold outside I am always in the mood for some GREAT comfort food and what is better other than soups and chili? Not only are they delicious they’re always so easy to make. And here at SkyVue apartments in Pittsburgh, we offer amazing open kitchen layouts in our Oakland Pittsburgh apartments that include storage pantries and full-size sleek black appliances for all your cooking needs. Let’s dive in to some great eats
When I think of soup, I always think of a great big bowl of chicken noodle soup. So let’s get started!
- 1 whole chicken
- 3 qt. low-sodium chicken broth
- 6 carrots
- 4 stalk celery
- 3 medium onions
- 5 black peppercorns
- 1 clove garlic
- 10 sprig parsley
- 2 sprig thyme
- 1 bay leaf
- 2 tbsp. unsalted butter
- 4 leeks
- 1 tsp. salt
- 1 tsp. fresh-ground pepper
- 3 c. medium egg noodles
Now that you have your goodies gathered, it’s time to get cooking!
Make the Stock: Place the chicken and broth in a large stockpot and set it over medium heat. Roughly chop two carrots, two celery ribs, and one onion and add to the broth. Ad the peppercorns, garlic, two sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender – about 1 ¼ hours – skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
Make the Soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into ¼-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into ½-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about seven minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about one hours. Stir in the egg noodles and parsley and cook until the noodles are tender – about 10 more minutes.
Voila! You’re all done and it’s time to eat!
For a different spin on chili, let’s try a White Chicken Chili!
- 1 tbsp. olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 ¼ cups chicken broth
- 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
- 2 (4 ounce) cans chopped green chilies
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
Remove the chicken to cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Once you try it, you’ll want to make it all the time! Enjoy!
For more awesome recipes visit these great sites:
If you’re in a rush and want some soup, check out these great places around Pittsburgh:
And if you’re in need of a better kitchen for your cooking needs, check out SkyVue apartments for rent in Pittsburgh. Our leasing office is located at 120 McKee Place in the Oakland neighborhood of Pittsburgh.