Chicken Noodle Soup with Heart-Shaped Carrots!
- 6 years ago
This heart-y chicken noodle soup is the perfect pick-me-up for a cold day, and works wonders when youre sick! Its also a very simple recipe, and beats the canned kind any day! Enjoy!\r
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Recipe adapted from Family Circle\r
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Ingredients:\r
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Broth (before straining vegetables, herbs, and chicken bones)\r
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8 large bone-in, skinless chicken thighs (about 3 lbs.)\r
1 large onion, peeled and diced\r
2 carrots, peeled and cut into 1-inch pieces or cut into heart-shapes :-)\r
2 ribs celery, sliced\r
4 cloves garlic, smashed\r
2 bay leaves\r
15 whole peppercorns\r
2 sprigs fresh thyme\r
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Soup (after straining)\r
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2 carrots, peeled and sliced or cut into heart shapes :-)\r
2 ribs celery, sliced\r
2 small chicken bouillon cubes\r
1/2 tsp salt\r
4 oz broad egg noodles\r
1/4 cup parsley, chopped\r
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Broth:\r
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In a large pot, add in chicken, carrot, celery, onion, garlic, bay leaves, peppercorns, thyme, and 12 cups water\r
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Bring to a boil; reduce heart and simmer, covered 20 minutes. Remove chicken thighs to cutting board and shred meat from bones. Reserve meat and add remaining chicken bones back to pot. Continue to simmer, covered, 1 hour. Strain broth, and discard bones.\r
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Soup:\r
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Bring to boil after straining broth. Add celery, carrots, bouillon cubes, and salt. Add in noodles and cook for 7 minutes. Stir in parsley and reserved chicken. Cook 1 minute and enjoy!\r
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Note: If you want less carrots or dont want to try to avoid carrots during straining, just cut the carrots into chunks for the broth and hearts for the soup!\r
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Also, sorry if I made you guys nervous with my knife skills. Im learning, I promise! :-)\r
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Find me on Facebook: \r
\r
Check out my channel: \r
\r
Music courtesy of Audio Network
\r
Want to see more cooking/baking videos? Watch them all in one place here: \r
\r
Recipe adapted from Family Circle\r
\r
Ingredients:\r
\r
Broth (before straining vegetables, herbs, and chicken bones)\r
\r
8 large bone-in, skinless chicken thighs (about 3 lbs.)\r
1 large onion, peeled and diced\r
2 carrots, peeled and cut into 1-inch pieces or cut into heart-shapes :-)\r
2 ribs celery, sliced\r
4 cloves garlic, smashed\r
2 bay leaves\r
15 whole peppercorns\r
2 sprigs fresh thyme\r
\r
Soup (after straining)\r
\r
2 carrots, peeled and sliced or cut into heart shapes :-)\r
2 ribs celery, sliced\r
2 small chicken bouillon cubes\r
1/2 tsp salt\r
4 oz broad egg noodles\r
1/4 cup parsley, chopped\r
\r
Broth:\r
\r
In a large pot, add in chicken, carrot, celery, onion, garlic, bay leaves, peppercorns, thyme, and 12 cups water\r
\r
Bring to a boil; reduce heart and simmer, covered 20 minutes. Remove chicken thighs to cutting board and shred meat from bones. Reserve meat and add remaining chicken bones back to pot. Continue to simmer, covered, 1 hour. Strain broth, and discard bones.\r
\r
Soup:\r
\r
Bring to boil after straining broth. Add celery, carrots, bouillon cubes, and salt. Add in noodles and cook for 7 minutes. Stir in parsley and reserved chicken. Cook 1 minute and enjoy!\r
\r
Note: If you want less carrots or dont want to try to avoid carrots during straining, just cut the carrots into chunks for the broth and hearts for the soup!\r
\r
Also, sorry if I made you guys nervous with my knife skills. Im learning, I promise! :-)\r
\r
Find me on Facebook: \r
\r
Check out my channel: \r
\r
Music courtesy of Audio Network