Recipes
Chicken Soup
Source: Anne Lang
Servings: Serves 4 to 6
- Ingredients:
- 6 Chicken thighs, skin removed
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cloves
- 1 potato, diced
- 3 fresh bay leaves
- 2 tablespoons fresh thyme leaves
- 8 oz. Egg noodles
- 4-6 quarts water
- Salt and black pepper to taste
Instructions:
Place chicken in a large stock pot. Add water until it is about 2 inches above the top piece of chicken. Add the Bay leaves and the cloves. Bring to a boil; reduce heat; simmer until tender.
While the chicken is simmering, melt the butter in a large skillet. Add the onions; sauté until tender.
When the chicken is tender, remove chicken from the stock along with the Bay leaves and cloves. Add all of the remaining ingredients except the noodles. Bring to a boil; reduce heat, simmer for 25 minutes.
Once the chicken is cool enough to handle, cut into bite size pieces.
Stir the chicken back into the soup.
Season to taste with salt and pepper.