Sunday, May 2, 2010

Chicken Soup

For Broth

Whole chicken

carrots chopped large

celery chopped large

onion chopped large

parsley

thyme

2 bay leaves

In a Large stock pot place your whole chicken, chopped vegetables and fresh herbs. Then fill with water until it covers the entire chicken. Make sure your pot is large enough to avoid overflow and spoils.

Next, cook on medium heat for at least an hour and one half or until chicken is completely cooked. You will notice that the meat has pulled away from the bones. Next, cook on medium heat for at least an hour and one half or until chicken is completely cooked. You will notice that the meat has pulled away from the bones.

For soup

chopped veggies bit size carrots, celery, onion

Next, carefully remove the chicken, vegetables and herbs from the broth. Let sit until cooled. While you reheat the broth add salt and spices as needed. Add 2-4 chicken bouillon cubes (I had a very large pot so I needed a lot more flavour) Add chopped carrots, celery and onion. add your pasta.

your chicken is cooled enough you can start chopping it up into bit size pieces to add to broth. cook until pasta is done and serve mmmmm

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Weight Watcher 2 Point Ideas

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  • 1/2 cup of juice
  • 6 saltine crackers
  • 1 cheese string
  • 6 vinta crackers (square ones)
  • 1 bag of nativa (shoppers) baby choc cookies
  • 1 package of Pringles stix any flavour
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