Easy (really!) home made chicken soup
Hey Guys,
This one’s from Cook’s Illus. Quick Recipe book. I’ve made some adjustments, which I’ll explain.
Ingredients
2 tbs. oil
1 Medium onion chopped
2 carrots peeled and sliced
2 celery ribs, sliced (I try to add the leafy parts when possible)
5 1/4 cups scanned chicken broth
1 1/2 lbs bone in chicken thighs, skins removed (I’ve used Trader Joe’s frozen boneless thigh defrosted if I don’t have any fresh)
4 bay leaves
2 cups extra broad egg noodles (Sometimes I substitute one bunch of fresh greens ie. collards
1 tsp fresh minced thyme (I’ve used dried)
Directions
1. Heat oil in a large pot over med. hi heat. Add onion, carrots, celery and some salt. Cook until soft (5-6 mins.) Add broth, chicken, bay leaves, two cups of water (and greens if you’re using them). Bring to boil, reduce heat and simmer until chicken is cooked through (40 mins. for bone in, 30 mins. for deboned chicken).
2. Remove chicken from pot. Using two forks, shred chicken meat. Return to pot. (If using the greens, your done. Serve it) Increase heat to medium high.
3. If you are using noodles, add them now and cook for about 8 mins. until the noodles are done. Stir in thyme and salt and pepper.
Art and I add spicy black bean sauce to our portions at the table. Coltrane eats it all! (Except, he prefers the greens and won’t eat the noodles — Strange kid.)