"First you boil a bay leaf, 4 cloves of fresh garlic, and whole chicken with lots of water in a big pot for hours and hours until it falls off the bones and you breath the chickeny steam. Then you take the chicken out of the water and let it cool while you do the veggies. Smash the soft garlic against the side of the pan so it turns to mush and becomes part of the broth.
I put in tiny, tiny cubes of potato so they will melt into a thickener for the soup. Just one potato should do it. slice up 3 stalks of celery very thin. Add one large onions cut in cubes, 3 peeled and thinly sliced carrots. One piece of brocolli (even left over) cut tiny tiny makes fabulous broth. Put all the vegies into the broth and let them boil until soft.
Add salt to taste and a pinch of basil. a shake of tumeric will give it that fabulous rich color and it is very good for you. Add the noodles (not too many) after the vegies are soft.
Take the chicken off the bones and make sure to save any liquid that drips off it for your broth.
When the noodles are done, Put the chicken pieces back in."
Via Heidi Sampson
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