Chicken Noodle Soup
We choose the spice blend based on the season. Herbs de Provence has deeper, earthier flavor that works well in autumn and winter,
while Summer Herb Garden Savory has a lighter, crisper flavor that works well in spring and summer.
while Summer Herb Garden Savory has a lighter, crisper flavor that works well in spring and summer.
|
What you need: Option 1: 2 raw chicken leg and thigh, with bone, skinless Option 2: Leftover roast chicken Ingredients: 1 Tbsp butter 1 Tbsp olive oil 1 onion, diced 2-3 carrots, sliced 2-3 celery stalks, sliced 2-3 cloves garlic 2 Tbsp Herbs de Provence or Summer Herb Garden Savory 4 cups fresh spinach or chard ½ cup uncooked orzo salt and pepper |
Option 1:
Put the chicken in large pot, fill with water and simmer for about 1 hours or until the stock has a nice flavor.
Strain the broth and set aside.
Set the cooked chicken aside to cool, and then pull the meat off the bone and shred it into bit size pieces.
Option 2:
Remove the remaining chicken from the bones and set aside.
Place the bones in a large pot, fill with water and salt.
Simmer for 1-2 hours or until stock has a nice flavor. Strain the broth into a bowl and toss the bones.
Method:
In a large soup pot, heat butter and olive oil.
Add onion, carrots, celery, and crushed garlic.
Sauté until slightly softened.
Add the broth and herb mix to the pot. Bring the broth to a boil then reduce the heat.
Add orzo, greens, and chicken.
Remove soup from heat once the orzo is done. Salt and pepper to taste.
Let cool for 10 or 20 minutes before serving.
Put the chicken in large pot, fill with water and simmer for about 1 hours or until the stock has a nice flavor.
Strain the broth and set aside.
Set the cooked chicken aside to cool, and then pull the meat off the bone and shred it into bit size pieces.
Option 2:
Remove the remaining chicken from the bones and set aside.
Place the bones in a large pot, fill with water and salt.
Simmer for 1-2 hours or until stock has a nice flavor. Strain the broth into a bowl and toss the bones.
Method:
In a large soup pot, heat butter and olive oil.
Add onion, carrots, celery, and crushed garlic.
Sauté until slightly softened.
Add the broth and herb mix to the pot. Bring the broth to a boil then reduce the heat.
Add orzo, greens, and chicken.
Remove soup from heat once the orzo is done. Salt and pepper to taste.
Let cool for 10 or 20 minutes before serving.