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Chicken Soup recipe
June 29, 2007, 8:55 am
Filed under: food

Chicken Soup

I tried this at home but with some modifications. I skipped the noodles mix, pasta and beef bouillon. I used concentrated chicken broth and much more cracked black pepper. The pot I used was a bit too small but having a smaller pot made the soup tastier since the soup is more concentrated. The chicken I used was bought from NTUC, which isn’t a great choice since it would be best to buy an old, flavourful chicken. Unfortunately this is Singapore; the quality of meat available here is… decidedly normal. Next time I might just use two chickens for the stock.

INGREDIENTS

  • 1 (2 to 3 pound) whole chicken
  • 3 stalks celery with leaves, chopped
  • 1 pound baby carrots
  • 2 onions, chopped
  • 2 cubes beef bouillon, crumbled
  • 1 packet chicken noodle soup mix
  • 2 (14.5 ounce) cans low-sodium chicken broth
  • 1 pinch dried thyme
  • 1 pinch poultry seasoning
  • 1 pinch dried basil
  • 5 black peppercorns
  • 2 bay leaves
  • 1 pinch dried parsley
  • 1 (8 ounce) package farfalle (bow tie) pasta

DIRECTIONS

  1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  2. Meanwhile, place celery, carrots, onion, bouillon, soup mix and chicken broth in pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  3. Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  4. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Linkshttp://homecooking.about.com/od/specificdishe1/a/chicksouptips.htm

http://homecooking.about.com/library/archive/blss79.htm

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