3 32 oz cartons of organic chicken stock
1 rotisserie chicken
6 stalks of celery
2 cups of chopped carrot
1 large white onion
1 Tbsp minced garlic
1/2 tsp dried thyme
1 Tbsp fresh ground black pepper (to taste)
1/3 C chopped fresh parsley
3 C egg noodles
1/2 C fresh lemon juice
zest 1 lemon
Herat soup pot on medium heat and add your onion, garlic, pepper and thyme. Cook for 3-5 min while stirring. Once the onions are soft add your chicken stock. ext add carrots and celery and bring to a boil. Once it starts to boil turn it down to low and simmer for 35-40 min. Next add chopped chicken, lemon juice, lemon zest. Cook on low for 15 min.
15 min before serving add noodles and parsley. Cook until noodles are soft.
Add fresh parsley and pinch of lemon zest to top of each bowl.
1 rotisserie chicken
6 stalks of celery
2 cups of chopped carrot
1 large white onion
1 Tbsp minced garlic
1/2 tsp dried thyme
1 Tbsp fresh ground black pepper (to taste)
1/3 C chopped fresh parsley
3 C egg noodles
1/2 C fresh lemon juice
zest 1 lemon
Herat soup pot on medium heat and add your onion, garlic, pepper and thyme. Cook for 3-5 min while stirring. Once the onions are soft add your chicken stock. ext add carrots and celery and bring to a boil. Once it starts to boil turn it down to low and simmer for 35-40 min. Next add chopped chicken, lemon juice, lemon zest. Cook on low for 15 min.
15 min before serving add noodles and parsley. Cook until noodles are soft.
Add fresh parsley and pinch of lemon zest to top of each bowl.
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