Post by marlaoh on Sept 6, 2004 9:24:31 GMT -6
A-1 Chicken Soup
This is a basic chicken and egg noodle soup with celery, carrot and a hint of garlic.
Serves 16 cups
Prep time: 15 minutes
Cook time: 105 minutes
Total time: 120 minutes
Ingredients
2 tablespoons vegetable oil
2 chicken legs and thighs, skinned
0.5 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
Directions
1. In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
2. Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.
This is a basic chicken and egg noodle soup with celery, carrot and a hint of garlic.
Serves 16 cups
Prep time: 15 minutes
Cook time: 105 minutes
Total time: 120 minutes
Ingredients
2 tablespoons vegetable oil
2 chicken legs and thighs, skinned
0.5 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
Directions
1. In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
2. Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.