Think I will try the following recipe for supper tonight:
Chicken Soup
Recipe Ingredients:
6 – Boneless Chicken Breast
12 – Cups Low-Sodium Chicken Broth
1 – Onion, Diced
3 – Carrots, Peeled And Thinly Sliced
3 – Celery Sticks, Finely Chopped
3 – Parsnips, Peeled And Thinly Sliced
1/2 – Cup Chopped Parsley
2 – 8 Ounces Egg Noodles
2 – Chicken Bouillon Cubes
Salt To Taste
Freshly Ground Pepper To Taste
Cookware and Utensils:
1 – Dutch Oven or Large Soup Pot
1 – Stirring spoon
1 – Soup bowl
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Start by preparing your vegetables. Dice your onions, finely chop your celery and parsley and thinly slice your carrots and parsnips.
Remove the skin from the chicken breast and place them in a Dutch oven. Add chicken broth and bring to a boil. Skim away any foam that appears. Reduce heat to a simmer and cook chicken thoroughly. Once chicken is done remove from broth and allow to cool before cutting. Cut chicken into bite sized pieces.
Skim the fat from the broth once the chicken is removed. Bring your broth back to a boil and add onions, carrots, celery, parsnips and bouillon cubes. Reduce heat and simmer until vegetables are tender.
Once vegetables are tender, add egg noodles and cook until they are done. Finally, add your bite sized pieces of chicken and parsley and allow to simmer enough to heat the meat. Your finally step is to season your soup to taste with salt and pepper. Serve soup in warm soup bowls with cheese toast.