Chicken Noodle Soup
If you are not feeling well, then Chicken Noodle Soup is the soup you can make fast and is good for you.
Ingredients
- 3 quarts (3 liters) of cold water
- 3 boneless chicken thighs
- 3 tbsp chicken base
- 1½ cup of chopped carrots.
- 1½ cup of chopped onion
- 1½ cup celery
- 1 tsp thyme
- 1 tsp parsley flakes
- ¼ cup vermicelli
Instructions
- Pour the water into your pot and add the boneless chicken thighs. You may notice some foam on top of the chicken stock. With the skimmer, lift the foam out of the chicken stock. Add the 3 tbsp chicken base.
- Chop the carrots, celery and onion. The end pieces of the onion, celery and carrots do not throw them away, add it to the chicken broth. Simmer for about 1 hour. Then strain the chicken broth. You can throw the end pieces away now since all the flavor is in the stock now.
- Shred the chicken and add to the chicken stock. Add the chopped carrots, celery, onion, parsley and thyme to the stock. Simmer for another ½ hour. Then add the vermicelli simmer for about 10 min.
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Chicken Noodle Soup
Prep time
Cook time
Total time
If you are not feeling well then Chicken Noodle Soup this is the soup you can make fast and is good for you.
Author: Arrisje
Cuisine: Soup
Serves: 8
Ingredients
- 3 quarts (3 liters) of cold water
- 3 boneless chicken thighs
- 3 tbsp chicken base
- 1½ cup of chopped carrots.
- 1½ cup of chopped onion
- 1½ cup celery
- 1 tsp thyme
- 1 tsp parsley flakes
- ¼ cup vermicelli
Instructions
- Pour the water into your pot and add the boneless chicken thighs. You may notice some foam on top of the chicken stock. With the skimmer, lift the foam out of the chicken stock. Add the 3 tbsp chicken base.
- Chop the carrots, celery and onion. The end pieces of the onion, celery and carrots do not throw them away, add it to the chicken broth. Simmer for about 1 hour. Then strain the chicken broth. You can throw the end pieces away now since all the flavor is in the stock now.
- Shred the chicken and add to the chicken stock. Add the chopped carrots, celery, onion, parsley and thyme to the stock. Simmer for another ½ hour. Then add the vermicelli simmer for about 10 min.
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