Chicken Soup To Go

Chicken Soup To Go

October seems to be the beginning of the cold and flu season.  The idea that chicken soup has medicinal effects dates back to ancient times.  Current research seems to agree that there is something to the broth’s reputation.

Forget take-out or canned soup, Chicken Soup To Go is an easy and quick recipe for homemade chicken soup.  I like the fact that it only takes a half an hour from start to finish.  With the noodles and cooked chicken, it is a complete meal.

Enjoy!

Chicken Soup To Go

Serves 4 bowls

Ingredients

  • 1 Whole chicken leg, skin removed
  • 1 Small onion (chopped)
  • 1/2 stalk celery
  • 1 900 ml (4 cups) unsalted chicken broth
  • 1 cup water
  • 1 Tsp salt
  • freshly ground pepper
  • 1/2 - 2/3 cup fresh noodle pasta (cut into 2 inch lengths)

Garnish

  • parsley (fresh or dried)

Directions

Fry the onion in a little bit of olive oil over medium heat, until the onion is soft and translucent. Set aside.
Place the whole chicken leg in a large pot. Add the onion, celery, chicken stock, water, salt and pepper. Bring to a boil and simmer for 20 minutes.
Remove the chicken leg and celery stock. Cut the chicken meat off the bone and return to the pot. Add the fresh pasta and cook for another 4 minutes or until the noodles are cooked.
Quick Chicken Soup
Skim off any chicken fat that is on the surface. Serve immediately with a garnish of fresh parsley which has been chopped or a sprinkle of dried parsley.
Chicken Soup To Go
No Fresh Noodles?
If you do not have fresh noodles, bring a pot of salted water to a boil and parboil some dry noodles until they still have a bite. Drain them and add them to the soup at the stage you would normally add the fresh noodles.

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