There was a sale at the local market on chicken . . . leg quarters. Well, needless to say, I stocked up the freezer.  I am always reminded of Paula Deen liking dark meat for the flavor. I’m sure others feel this way too. I just never thought about it too much after I got my teeth into breast meat when I was in my teens. Then, those dark legs went off my plate and was replaced by juicy white meat.  I guess it was then that I vowed to never go back to dark meat. Well, since I had not had dark meat in so many years, I decided to create some new dishes with the flavorful thigh and leg meat I had frozen.  So glad I did and now dark meat will  be a staple in the kitchen!

I created 3 dishes with these leg quarters.  A soup, a baked BBQ chicken and a baked Italian dish. All very yummy!!

For the soup, the first dish I created, I boiled the 2 leg quarters in garlic cloves, pepper and olive oil.  Once the leg quarters cooled on a plate, I then pulled all of the meat off from the bones and discarded the bones and skin. I saved the majority of the stock once it cooled. I froze 2 quart sized bags and saved 2 quart sized bags in the fridge for the soup.

I created the soup the next day with what I had on hand. Broccoli, mushrooms, carrots and beans. I had lots of cans of beans in the pantry. Luckily, I chose the Navy beans I had on hand. Great choice. You could use any bean, but the white beans really created the flow of texture and added the right amount of flavor to the dish.

When I cook this recipe again, I’ll probably include a little rosemary and/or thyme and some lemon at the end.  Oh, and some chopped onion would be nice too! I used soymilk, but you could use cream if you would like.

Here’s the recipe for this healthy soup. Enjoy! Please let me know if you create your own rendition of the recipe.


Prep time: 15 minutes

Cook time: 30 minutes

Total time: 1 hour 5 minutes

Serves 4


2 quarts chicken stock (recipe used leftover stock from boiled chicken)

2 cups water  

1 bunch Broccoli, chopped into large florets

1 1/2 cups cooked chicken, chopped (recipe used boiled dark meat thighs and legs)

15 ounce can, drained and rinsed white (Navy or Cannelloni) beans

1 cup chopped mushrooms (recipe used chopped into 1 ½ inch pieces)

½ cup baby carrots (whole or chopped)

3 Tablespoons low-fat, unsalted butter

3 tsp. salt

3 tsp. black or white pepper

1/2 tsp. garlic powder OR ¼ tsp. minced garlic

1 1/4 cups plain soymilk   


Boil stock and water in a large stock pot on medium-high heat. Add remaining ingredients except soymilk. Cover and boil for 20 minutes, stirring occasionally. Pour soymilk in a microwave-safe container or coffee mug. Heat in microwave for 1 minute. Add soymilk to pot and stir. Turn down heat to medium-low and simmer for another 10 to 20 minutes.

 Ladle into bowls and serve warm with crusty bread or oyster crackers. ENJOY!


About amrecipes

My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of. I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.
This entry was posted in Appetizers, Beans, broccoli, carrots, Chicken, Meats, Mushrooms, Navy beans, pinto beans, Poultry, Sauces, Vegetables and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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