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FAST AND EASY CHICKEN SOUP FOR A WINTER DAY
What you need: 2 lbs of boneless, skinless chicken thighs, celery, onion, carrots, bay leaves, olive oil, salt, pepper, 3 cloves of garlic.
In a big pot add 2 TBSP of olive oil and put on medium high heat. Add the chicken thighs and cook until the chicken is done and has a brown starting. Remove chicken from pot and cut into bite sized pieces and add it back to the pot. Add 6 cups of water and all the chopped vegetables plus the seasoning and bay leaves. I also added 2 more TBSP of olive oil & I used 2 large Bay leaves. Put the lid on it and cook at a simmer for about 2 hours or until the carrots are done. Now it's time to add the noodles, whatever kind you prefer. I used angel hair pasta that I broke into small pieces. Reduce to slow simmer and stir periodically until your noodles are done.
Serve piping hot with crusty bread or a grilled cheese sandwich. Oh, please remove the bay leaves before dishing up the soup.
What you need: 2 lbs of boneless, skinless chicken thighs, celery, onion, carrots, bay leaves, olive oil, salt, pepper, 3 cloves of garlic.
In a big pot add 2 TBSP of olive oil and put on medium high heat. Add the chicken thighs and cook until the chicken is done and has a brown starting. Remove chicken from pot and cut into bite sized pieces and add it back to the pot. Add 6 cups of water and all the chopped vegetables plus the seasoning and bay leaves. I also added 2 more TBSP of olive oil & I used 2 large Bay leaves. Put the lid on it and cook at a simmer for about 2 hours or until the carrots are done. Now it's time to add the noodles, whatever kind you prefer. I used angel hair pasta that I broke into small pieces. Reduce to slow simmer and stir periodically until your noodles are done.
Serve piping hot with crusty bread or a grilled cheese sandwich. Oh, please remove the bay leaves before dishing up the soup.
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