Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Noodle Soup' imprimido.

Receta Chicken Noodle Soup
by Veronica Gantley

Chicken Noodle Soup

With the recent passing of my father-in-law. I asked my daughter Christinee what she would like to eat, that would bring her comfort. With that I give you my first blog and the recipe for The Lady's Chicken Noodle Soup.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 10

Ingredientes

  • Stock
  • 3 lbs chicken in assorted pieces
  • 3 1/2 quarts water
  • 1 med onion peeled
  • 2 tsp Italian seasoning
  • 1 tsp lemon-pepper seasoning
  • 3 cloves garlic minced
  • 4 bay leaves
  • 3 Chicken or veg bouillon cubes
  • Add all ingredients to a stock pot cook chicken until tender about 45 minutes to an hour. Removes and allow to cool. Discard Bay leaves and onions. Put stock back in pot for the soup
  • 2 cups sliced celery
  • 2 cups sliced carrots
  • 2 1/2 cups uncooked egg noodles
  • 1/3 cup parmesan cheese
  • 3/4 cup heavy cream
  • 1/3 cup white wine

Direcciones

  1. Bring the stock back to the boil, add celery and carrots. Cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done add chicken cheese, cream and wine. Cook for another 2 minutes. Enjoy with a nice hot crunchy loaf of french bread.