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Just a girl that loves cooking in the great state of Texas!

Thursday, November 1, 2012

Chicken Soup for the Soul Recipe




This soup is a great cure for when you feel under the weather. People have come from near and far to request it when they're feeling ill! It's delicious and perfect for those sick days or any day you feel like being comforted with a good bowl of chicken soup!




Ingredients:

3 Bone in Chicken Breasts. Keep the skin on!
Bunch of Celery
Onion, White or Yellow
Carrots 5-6 Large, peeled and cut into rounds.
Red Potatoes 4-5 Nice sized spuds, peeled and cut into quarters
Small bag of Frozen Mixed Veggies
Small bag of Wide Egg Noodles, i prefer the No Yolks brand
3 Chicken Bouillion Cubes
Water
1/2 Teaspoon Dried Thyme
Salt and Pepper


 
First off, you want to boil your chicken and make a nice broth for the base of the soup.
 
 Place a large soup pot on the stove and place chicken and one bouillion cube into pot. Next, get a couple of stalks of celery, slice each stalk into 3 pieces. Cut half of your onion into quarters. Add to pot with chicken.
 
Fill with water til chicken is submerged. Add salt and pepper and a couple of dashes of thyme, this is separate from the 1/2 teaspoon. Cook on medium heat til chicken is cooked through.
 
Remove chicken to a plate or dish to cool. Discard the veggies in your broth. Add the rest of the bouillion cubes to broth and Thyme.
 
While chicken is cooling, slice remaining celery and the rest of the onion into pieces. Add Celery, Onion, Carrots and Potatoes to broth.
 
Add more water to pot til pot is 3/4 of the way full.  Bring to a boil and turn heat down to a simmer. Allow to cook til veggies are fork tender.
 
After chicken has cooled, discard skin and bones and shred meat.
 
Once veggies are done add shredded Chicken, Mixed Veggies and Egg Noodles to soup.
 
At this time you can add salt and pepper to taste. Once egg noodles are tender, soup is ready to eat.
 
Serve hot and with lots of love!

 

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