Dinner for Chilly Nights in Alaska

Chicken Slouper

Serves 6
Cooking time 50 to 60 minutes
Prep time 20 minutes
2 whole chicken breasts with bone and skin
1 small bag of peeled baby carrots
1 red sweet pepper
1 orange sweet pepper
1 yellow sweet pepper
2 russet potatoes
1 large onion
1 bunch Purple Kale
1 pound aspargus
5 large gloves of garlic
5 cups water
seasoning: 1 teaspoon Poultry seasoning
3/4 teaspoon black pepper
1/2 teaspoon smokey paprika
1/2 teaspoon celery salt


Clean/rise all veggies. Peel and then chop onion into large chunks. Top the peppers and take out seeds, slice in half, then quarters (each 1/2 should have 4 slices then). Leave peel on potatoes, dice into large chunks. Clean kale take off stem and chop roughly. Slice asparagus into 1/2 inch slices. Peel garlic leave whole. Cut breasts into halves.

In large cooking pot (at least a 5 qt) add water and chicken,seasoning, onion, peppers, carrots and kale. Bring to boil and simmer for 30 minutes. Take breasts out at this point, remove bone and skin. Chop two of the halves into large pieces, leave the other two whole. Place back into pot, add rest of ingredients, simmer on medium heat for another 20 minutes until potatoes are cook through.

Serve in bowls over cooked yolk-less noodles, along with warm slices of herb cheese bread.