Chicken Soup
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- 14 Jun, 2024
Ingredients:
- 1 whole chicken (about 4-5 pounds), cut into parts
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried dill (optional)
- Salt and pepper to taste
- 2 cups egg noodles (or any pasta of your choice)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
- Prepare the Chicken:
- In a large pot, place the chicken pieces and cover with water (about 8-10 cups). Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 30 minutes, skimming off any foam that rises to the top.
- Cook the Vegetables:
- Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve and return it to the pot.
- Add the carrots, celery, onion, and garlic to the pot. Stir in the bay leaf, thyme, parsley, and dill (if using). Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Shred the Chicken:
- While the vegetables are cooking, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
- Add the Chicken and Noodles:
- Add the shredded chicken back into the pot. Stir in the egg noodles and cook for an additional 10 minutes, or until the noodles are tender.
- Serve:
- Remove the bay leaf from the soup. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side if you like a bit of acidity to balance the flavors.
Tips:
- For a richer flavor, you can sauté the vegetables in a bit of olive oil before adding them to the broth.
- You can also add other vegetables like peas, corn, or potatoes based on your preference.
- If you prefer a thicker soup, you can add a slurry of corn-starch and water towards the end of cooking.