Chicken soup

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Chicken soup

  1. 1. CHICKEN SOUP Package of Chicken Thighs (a small package about 5 thighs) Package of Soup Starter – It’s usually located in the produce section or sometimes in the meat section of the store. If there isn’t any soup starters, use 3 stalks of celery, one whole onion (diced), 3 carrots, 1 tsp. of dried parsley 1 Bay Leaf 1 Clove Garlic minced 1 dash of ground cloves 1 dash of dried basil 1 heaping tsp. of salt Fresh ground pepper 1 large box of chicken stock 2 cans of low sodium chicken stock 1-1/2 – 2 cups thin egg noodles Put one box of chicken stock and the cans of stock in a large pot. Chop up the celery, carrots, and whatever else is in the soup starter bag and add to the stock. Take the skin off the chicken then add to the pot. Add the garlic, ground cloves, salt and pepper. Also add a couple of pouches of chicken boullion (or a boullion cube) Bring the soup to a boil, then cover the pot, turn it down to medium-low and cook for 40 minutes. Take the chicken thighs out and put them on a platter to let them cool. Continue cooking the soup (covered) on low. After the chicken has cooled, take the meat off the bone and cut into small pieces. Add the chicken back to the soup. Continue cooking the soup for another ½ hour. Taste the soup (it may need a sprinkling of onion powder or garlic powder or more salt & pepper), then add the thin egg noodles. Cook until the noodles are done (about 12 minutes)

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