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This Easy Chicken Noodle Soup recipe is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!
Ingredients
- 1 1/2 lb chicken drumsticks skinless
- 1 large onion chopped
- 2 large carrots halved lengthwise and finely diced
- 3 celery stalks chopped
- 10-12 cups water
- 1 Tbsp olive oil
- 3 garlic cloves minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 bay leaf
- 1/2 cup vermicelli
- Parsley for serving
- Lemon juice for serving
Instructions
- Place chicken drumsticks in a large deep pot, season with salt and pepper. Add outer layers of carrots and onions, in addition to celery leaves to the pot. Add 10-12 cups of water and bring mixture to a boil. Reduce heat to a medium-low and cook for 30 minutes.
- Remove chicken drumsticks from the pot and set on a plate. When chicken is cool enough to handle, shred chicken into bite-size pieces and discard bones
- Strain the broth through a large sieve or colander into a large bowl. Discard cooked vegetable layers. Quickly wipe the pot from any chicken residue.
- In the same pot, heat olive oil over medium heat. Add chopped onions, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft. Add oregano, salt and pepper and then chicken broth. Bring the mixture to a boil, then simmer for 20 minutes.
- Return shredded chicken to the pot. Add vermicelli and cook for an additional 2-3 minutes.
- Stir in fresh parsley and lemon juice, if desired, and serve while hot.
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