Cook meat and diced
veggies in a stock pot.
Not exact matches
You can then use the cooked meat and
stock in another
pot to create a soup by adding
veggies.
This way, we will eat the chicken straight away
in the
stock with some vegetables (I often throw some chopped
veggies, sometimes from the freezer, into the
pot for the last 20ish minutes) for an easy meal, then have a whole
pot of meat
stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals as well.
I sauteed a bit of red onion, garlic, bok choy and mushroom
in a skillet then transfered the
veggies into a
pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable
stock and some spices (basil, anise seed, cayenne pepper, S&P).
After an hour or so, when the chicken is fully cooked
in the water with the
veggies, remove it and separate the chicken from the bone and then toss the bones back into the
stock pot to let it gently simmer for hours and hours.
Combine 2 cups of
stock, leftover turkey and
veggies, and spices of your choice (we love to add rich fall flavors like ground mustard, honey, and even fresh apples)
in a large
pot.
Just chop up some
veggies and sweat them off
in a
pot with a splash of the
stock to soften them a bit.
Easy One
Pot Pasta - Apparently you throw lentil pasta
in a
pot with veggie
stock, onion, and some other
veggies and cook it until it makes a pasta.
When the
veggies are done roasting, place them
in a
stock pot, add your broth and bring everything to a boil.