Chicken Noodle Soup
Ingredients
1 onion, roughly chopped
3 garlic cloves, minced
2 carrots, roughly diced
1/2 whole celery, roughly diced
1 potato, roughly diced
1/2 cup cilantro, roughly chopped
1 cup cooked chicken, shredded or roughly chopped
8 cups chicken broth, homemade or store bought
2 tablespoons dried thyme
2 bay leaves
1 tablespoon freshly ground black pepper
2 tablespoons salt
1 tablespoon oil
1 254g package egg noodles, cooked
1 onion, roughly chopped
3 garlic cloves, minced
2 carrots, roughly diced
1/2 whole celery, roughly diced
1 potato, roughly diced
1/2 cup cilantro, roughly chopped
1 cup cooked chicken, shredded or roughly chopped
8 cups chicken broth, homemade or store bought
2 tablespoons dried thyme
2 bay leaves
1 tablespoon freshly ground black pepper
2 tablespoons salt
1 tablespoon oil
1 254g package egg noodles, cooked
Directions
1. Heat oil in pan and add onions and garlic. Cook until fragrant.
2. Add the carrots, celery and potato. Cook for 5 minutes until the vegetables are slightly softened.
3. Add the chicken broth, cilantro, thyme and bay leaves. Cover and simmer for 40 minutes until the vegetables are tender.
4. Add the cooked chicken and egg noodles and simmer for another 10 minutes. Add the salt and black pepper and taste. Add more salt if necessary. Serve hot with fresh bread.
1. Heat oil in pan and add onions and garlic. Cook until fragrant.
2. Add the carrots, celery and potato. Cook for 5 minutes until the vegetables are slightly softened.
3. Add the chicken broth, cilantro, thyme and bay leaves. Cover and simmer for 40 minutes until the vegetables are tender.
4. Add the cooked chicken and egg noodles and simmer for another 10 minutes. Add the salt and black pepper and taste. Add more salt if necessary. Serve hot with fresh bread.
SOURCE: Kitchen Slave
