A hearty bowl of chicken noodle soup, the perfect remedy for cold weather.
Ingredients:
• 2 lb. bone-in chicken thighs, skinned and trimmed
• 1 ¼ cups cut carrots
• 2 cups cut celery
• 1 medium leek, cut (white and light green parts only)
• 2 garlic cloves, peeled and smashed
• 2 fresh thyme sprigs
• 2 fresh sage sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 1 tsp. freshly ground black pepper
• 1 tsp. table salt
• 8 cups chicken broth
• 2 cups egg noodles
• 3 Tbsp. finely chopped fresh parsley
• 1 Tbsp. fresh lemon juice
Instructions:
• Place first 12 ingredients in a 6 qt. slow cooker. Cover and cook on low, 6 hours or until chicken and vegetables are tender and chicken separates from bone.
• Remove chicken from slow cooker. Dice meat. Discard bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on high 15-20 minutes or until noodles are tender. Stir in lemon juice.
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