Chicken Noodles Soup recipe

Chicken Noodles soup 



🍗 Ingredients 
  • 1 Pound Egg noodles 
  • 5 Carrots - Thinly Sliced 
  • 1 Head Garlic - Halved 
  • 1 [ 4-lb ] Whole Chicken 
  • 1 Yellow Onion - Chopped 
  • 8 Cups Low Sodium - Chicken broth 
  • 6 Tea spoons of Kosher salt - Divided 
  • 3/4 Tea spoon Freshly Ground Black pepper 
  • 3 Table spoons of Unsalted Butter 
  • 2 Dried Bay leaves 
  • 3 Table spoons of Chopped Fresh Flat Leaf Parsley 
  • 1 Table spoon of Chopped Fresh thyme 
  • 4 Stalks Celery - Thinly Sliced

🍗 In a Large Pot - Combine Chicken , 2 Teaspoons salt , Garlic , Broth , Bay leaves and 8 Cups of Water.

Bring to a Boil - Then Reduce to a  Simmer. Cover and Simmer Until Chicken is Cooked - 35 or 40 Minutes.
Remove the Heat.

Transfer Chicken to a Cutting Board. Strain Stock in to a Large Bowl and Discard Solids.

Remove Meat from Chicken and Shred - Discard Skin and Bones. 

Wipe the Pot Clean. Over Medium high - Melt the Butter. 
Add Onion , Carrots , Celery , Thyme and Cook - Stirring occasionally. 
Until Softened About 8 Minutes. 

Add Reserved Stock and Remaining 4 Teaspoons Salt - Bring to a Boil ; Stirring occasionally. 

Add Noodles - Cook According to Package Directions.
Remove it from heat and Stir in Shredded Parsley , Chicken and Pepper.

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