My good friend and business partner Chris Carroll is sharing one of her favorite soup recipes today and I look forward to trying this one out soon! I love to make soups for my family as they are easy to prepare and make a great meal.
Classic Chicken Soup Recipe
2-3 Large pieces of Chicken, raw on the bone
Water
Chicken Soup Base, 2 bouillon cubes or your favorite chicken stock
½ -1 Carrot sliced
1-2 stalks celery with tops, diced
Salt & pepper to taste
Garlic powder to taste
Maggi Seasoning to taste, at least 10 shots or more, depending on amount of liquid
Egg noodles or elbows, your choice
In a large soup pot, fill with water to the desired level. Bring to a boil. Add enough soup base/stock to get a good chicken flavor. Add Chicken, carrot and celery and all spices. Allow to cook 30-45 min until chicken is cooked through. Pull chicken out and let cool, shredding it after cooling. Return chicken to pot. Simmer.
In a separate pot, cook noodles to just al dente. Drain and rinse in cold water. Add to soup and simmer for an additional 5-10 min. Adjust seasonings as needed.
Serve with crusty French bread, sandwiches or crackers.
Wednesday, April 20, 2011
Classic Chicken Soup Recipe
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