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This is a comforting dish.
With Love,
Catherine
xo
Ingredientes
- Boneless chicken thighs â setting the bones aside
- Flour
- Vegetable oil
- Preheat the Oven 350 degrees:
- Place the flour in a shallow dish and dip each chicken thigh in the flour. Place in a baking pan and drizzle the vegetable oil over the thighs.
- Bake 40-45 minutes, depending on the size of the chicken thighs.
- For the Noodles:
- 2 carrots â sliced
- 1 onion â sliced
- 2 cloves garlic â chopped
- Handful of Italian parsley â chopped
- 4 cups chicken broth
- Juice of ½ lemon
- Salt to taste
- Black pepper to taste
- ½ tsp dried oregano
- Olive oil
- Bones from the chicken thighs
- 1 tablespoon of butter
- 1 lb. of your favorite noodles
- Romano cheese for grating
Direcciones
- Drizzle olive oil in and add the chicken thigh bones. Add the sliced onion, carrots, parsley and garlic. Sauté until the onion is clear.
- Add the chicken broth and the seasonings. Simmer on low for about 40-45 minutes while the chicken thighs are baking. Remove the bones.
- Prepare the noodles as directed.
- Place the noodles in a serving bowl and using a net, strain the soup over the noodles. Squeeze half a lemon over the noodles, one tablespoon of butter and grated Romano cheese. Serve with the baked chicken thighs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 75 | 45% |
| Total Fat 8.46g | 11% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.03g | |
| Cholesterol 26mg | 9% |
| Sodium 653mg | 27% |
| Potassium 489mg | 14% |
| Total Carbs 14.1g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.58g | 3% |
| Protein 9.17g | 15% |
