A quick and easy chicken soup that is still homemade.
2sticks of celerydiced
3carrotsdiced into coins
few sprigs thyme
curly egg noodlesabout a handful per serving
Quick Homemade Chicken Broth
2chicken breasts (you can use dark meat. This is my quick low-fat methodand I use the chicken left over for the soup and for other dishes such as chicken salad or chicken lettuce wraps.
1onioncut into 4's
1carrotcut in half
1celery cut in half
sprig of thyme
few sprigs of parsley
Assemble Soup using broth as explained below.
Put a little oil in soup pan, and add in celery, onion, carrots. Saute for 2-3 minutes. Add in broth, thyme, parsley. Add cooked noodles once carrots are soft.
Boil noodles separately and cook up to about 2 minutes before they are done.
Add al dente noodles to the pan. This way they absorb some of the broth for flavor.
Season with salt and pepper. Garnish with chopped parsley.
Homemade Chicken Broth
Put two chicken breasts in 2 quarts cold water, with one roughly chopped onion, carrot and celery stick.
Add in salt and pepper. Bring to boil Reduce to simmer and cook chicken until just done.
Skim off fat. Remove discard veggies.
Cool chicken and refrigerate. You only need to add one breast back in, unless you want a lot of chicken in your soup.
Add in 2 more quarts of water and proceed as above. At this point, if I have time, I will add the bones back into the pot and continue cooking, as they add flavor. If you need more chicken flavor add in chicken base at this time.
Ladle the broth through a mesh strainer to remove all veggies and any particles. Follow instructions above for chicken noodle soup.
My recommendation for Better than Bouillon is on my own and I'm not affiliated in any way with the company.