My friend Cheryl gave me this recipe--it is so yummy! I love it during cold weather, or if I'm feeling under the weather, or pretty much any kind of weather will do.
Side note: I use boneless, skinless chicken breasts when I make this soup; Cheryl is a cook extraordinaire and she recommends the steps below (I'm always looking for the short-cuts :} )
I've had it both ways and it's pretty hard to botch this recipe up, so go for whatever you prefer!
Ingredients:
4 Sanderson Farms (or organic) chicken leg quarters (thigh & drumstick attached)
2 boxes of organic chicken stock
Celery
Carrots
Brown rice macaroni noodles
Directions:
*salt & pepper the chicken and brown it in olive oil (I always cut my chicken into chunks & add a little garlic to my olive oil to give it more flavor)
*pour boxes of chicken stock into pot, heat on warm
*dump chicken after browned into pot (bones & all); boil for a while (20 min. or so)
*chop up celery & carrots and add to the pot
*take out the chicken and put it in the fridge to cool
*tear off the chicken from the bone, put back in pot
*add noodles and cook until done
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