October 25, 2011

Chicken Noodle Soup

Want a comfortable and delicious food? Try this and you will never regret! This was my first attempt to try this recipe and I must say, it was totally successful, totally delicious! Such a warm dish should not get so far from our weekly menu. Besides, it was so easy to make one pot only, included protien, vegetables and starches, rather than making everything seperately.

Chicken Noodle Soup

1 whole uncooked chicken
2 or 3 bay leaves
4 Cardamom
1 medium onion, thinly chopped
2 whole carrots, Diced
2 stalks celery, Diced
2 teaspoon salt
1/2 teaspoon pepper (more to taste)
1/2 bag egg noodles
3 tablespoon Flour

Cover chicken in 3.5 liters of water. Bring to a boil, put the bayleaves, cardamom and the chopped onion. Then reduce heat to low. Simmer for 50 minutes.

Remove chicken from pot with a slotted spoon. When cool to handle, use two forks to remove as much meat from the bones as you can, slightly shredding meat in the process.

Add the carrots and celery to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add the noodles and chicken. Cook for 8 to 10 minutes.

Mix flour with a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Source: Adapted from The Pioneer Woman

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