GETTY IMAGES/ISTOCKPHOTO
Exit
When using rice or noodles, add
them with just enough time so
that they cook through. You don’t
want pasta to be sitting in a pot
of boiling water for two hours.
Nothing good will come of that.
Now check out Simply Recipe’s Chicken Noodle Soup. It’s
the only chicken soup recipe
you’ll even need — it’s perfection. Find the ingredients ahead,
EAT THIS
and tap here for the step-bystep instructions.
INGREDIENTS
One 3 1/2-pound chicken, cut into parts — breast, thighs,
backs, wings and neck (if available)
■ 5 carrots (2 carrots scrubbed clean, but not peeled, cut into
2-inch chunks for the stock, 3 carrots peeled and cut into 1/4inch rounds for the soup)
■ 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock,
3 ribs cut into 1/4-inch thick slices for the soup), including
celery tops for the stock
■ 1 onion, quartered (for stock, peel on is okay)
■ 3 cloves of garlic, peel on, cut in half
■ 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
■ 1 bunch of parsley
■ 5 whole peppercorns
■ Salt
■ 8 to 12 ounces of egg noodles
(depending on how noodle-y you want your soup)
■ Freshly ground black pepper
■
HUFFINGTON
02.09.14