Simple Chicken Stew
- 2 chicken breasts
- 2 onions, diced
- 1 carrot, chopped
- 2 celery stalks, chopped
- 4-6 potatoes chopped large
- 1/2 C fresh parsley chopped fine
- 6 C water
- 2 TBSP veggie bouillon
- salt and pepper to taste
- Sautee the veggies until the onions are translucent.
- Add the potatoes, water, chicken, parsley and bouillon.
- Bring to bowl and let simmer for an hour.
- Check the flavour and add salt and pepper if needed – I didn’t.
We do this recipe with ground beef, as well. It’s a quick and easy recipe with a big yield and lots of flavour.
Veggie Bouillon is one of my best flavour weapons when cooking. A spoonful, or two, in any soup, stew or sauce will really kick up the flavour. You don’t need to buy those artificial cubes of salt and msg or the weird boxes of stock (if it doesn’t gel when cold you are really only eating water with chemicals). You get all the flavour and all the nutrients of the original vegetables! It’s the perfect way to get rid of extra vegetables when they’re starting to wilt or deal with the massive amount of stuff in your CSA box. Plus, a teaspoon of home made bouillon in one cup of hot water makes an awesome, tasty, fast, nutritious mug of soup or base for a fast Asian style soup.
Here are some different recipes for home made veggie bouillons. They all differ slightly in what the ingredients are but all start off with a mirepoix base and have more veggies and herbs added in for extra punch and unique flavour profiles.
Homemade Vegetable Bouillon – In Jenny’s Kitchen
Homemade Vegetable Bouillon Recipe – A Veggie Venture
Homemade Bouillon Recipe – 101 Cookbooks
Porcini Bouillon Cubes (Umami Bombs) – Hunger and Thirst