chicken soup recipe, chicken noodle soup recipe
chicken soup recipe
200 gms Chicken boneless
4 cups chicken broth
2 cups water
1 cup sweet corn crushed
3 tsp flour mixed with water to form a slurry
1 egg beaten
1/2 tsp salt
1 tsp soy sauce to taste
1/2 tsp hot sauce to taste
1/2 tsp vinegar
Boil chicken in chicken broth in a big pot or crock pot
Let cook for 20-15 minutes or until the chicken is fully cooked. Chicken should shred very easily.
While chicken is cooking, add half the corn in a blender and pulse a few times with a touch of water.
Do not puree the corn but just crush it lightly.
Once chicken is done, remove it from the pot and shred with fok and knife.
Return the shredded chicken to the pot, along with the crushed corn and 2 cups of water and continue to simmer the soup,
While the soup is simmering, mix flour with a little bit of water to make a slurry and pour this into the simmering soup to thicken it.
Next, beat an egg and slowly pour into the soup.
Add salt to taste along with hot sauce, soy sauce and vinegar as needed and enjoy.
chicken noodle soup recipe
2 pounds of bone-in chicken thighs
half teaspoon of salt
1/2 teaspoon of black pepper powder
one tablespoon of Olive oil
1 large chopped onion
one garlic cloves, minced
10 cups of chicken broth
4 celery ribs,chopped
four medium carrots, chopped
two bay leaves
1 teaspoon of fresh thymes or (1/4 tespoon of dried thyme)
3 cups of uncooked egg noddles
1 tablespoon of chopped fresh parsley
one tablespoon of lemon juice
Additional salt and pepper
PROCEDURE OF COOKING:
Pat chicken dry with paper towels; sprinkle with salt and pepper. .
In a 6-qt. stockpot, heat oil over medium-high heat.
Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin.
Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes.
Add garlic; cook 1 minute longer.
Add chicken broth, stirring to loosen browned bits from pan.
Bring to a boil.
Return chicken to pan.
Add celery, carrots, bay leaves and thyme.
Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate.
Remove soup from heat.
Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones.
Shredded meat into bite-sized pieces.
Return meat to stockpot.
Stir in parsley and lemon juice.
If desired, adjust seasoning with additional salt and pepper.
Remove the bay leaves.
Serve it and enjoy the noddle soup at home