Planning to stay healthy
Easy Chicken Noodle Soup This Easy Chicken Noodle Soup recipe is a winter soup, made with simple ingredients and stocked with nutrients for the cold season! Ingredients • 2 tablespoons olive oil • 1 onion chopped (keep outer layers)
• 3 large carrots sliced (keep outer peeled layers) • 3 celery stalks chopped (keep stems and leaves) • Salt and pepper to taste • 3 garlic cloves minced • 1 teaspoon dried oregano • 1 ½ lb chicken thighs • 1 bay leaf • Parsley for serving • Lemon juice for serving • 3/4 cup vermicelli or other pasta of choice Method
1. Place the scraps from the outer layers and ends of the onions, carrots and celery in a large stock pot. Add the chicken thighs on top along with a bay leaf, and season with salt and pepper. Add 8-10 cups of water, bring to a boil; reduce heat and simmer until chicken is fork-tender and cooked, about 20 minutes. 2. R emove chicken and shred; set aside. Strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leaf; set aside the broth. 3. H eat the olive oil in the same pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 10 minutes. Add garlic and oregano, and cook until fragrant, about 1 minute. 4. R eturn the shredded chicken and strained chicken broth to the pot. Reduce the heat to low and simmer for 10 more minutes. Then add the vermicelli pasta and cook until the pasta is al dente, about 5 more minutes. 5. Stir in fresh parsley and lemon juice, if desired, and serve warm.
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