Simple Chicken Noodle Soup

Hello, Good morning everyone!!! spread love and happiness all over the world.

IT'S @Sunel2600 ones again with new article 😍😍

How are you all ??

I am fine and fit by the grace of almighty God in this epidemic situation of coruna 😌

I hope you also good and fit dear by the grace of almighty God 😍😍

Today ,I gonna share my another article which is Chicken soup.

I hope you like this one

This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad and the dark meat for our Tortilla Pie.

About This Recipe

Yield: Serves 8
Prep Time: 10 minutes
Total Time: 55 minutes

Ingredients

• 1 whole chicken (3 to 4 pounds / 1,35 kg to 1,8 kg), giblets and liver discarded

• 1 pound (450 g) carrots, sliced 1/2 inch (1,3 cm) thick

• 1 pound (450 g) parsnips, sliced 1/2 inch (1,3 cm) thick

• 2 medium onions, cut into thin wedges

• 4 teaspoons (20 ml) coarse salt

• Cooked wide egg noodles, for serving

Directions

• In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.

Notes

To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite -size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.

Now it is ready for eat and enjoy

😍Thanks all for support me always😍

Thanks for all my friends and brother

who encourage me all time 😍😍😍

see you soon with my new recipe article 😍

LIKE , COMMENTS AND SUBSCRIBE IF YOU LIKE MY RECIPE ARTICLE 😍😍

stay home , stay save