Spring Chicken And Vegetable Soup
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In a medium to large cooking pot, add the water, chicken drumsticks, dry bay leaves and peppercorns. Bring to a boil, reduce to a simmer. Season with salt. Cook the chicken at a simmer, covered, for about 30 minutes.
Strain the broth through a fine mesh sieve lined with a cheesecloth or paper towel. Pour the broth back into the pot. Discard the bay leaves and peppercorns. Take the meat off the bone when it´s cool enough to handle and add it to the soup. Bring the broth to a boil, reduce to a simmer.
Add the potatoes to the broth. Cook the soup at a simmer, covered.
Meanwhile, in a skillet, heat the butter or oil. Add the onions. Season with salt and pepper and cook on medium heat for about 5 minutes, until the onions have softened.
Add the carrots, season with salt and pepper as well and cook for another 3-5 minutes, until the carrots have softened too. Add the garlic to the center of the skillet and cook for 30 seconds to 1 minute, just until the garlic is fragrant.
Add the vegetables to the soup. Continue cooking until the potatoes are cooked through, 15-20 minutes.
Add the corn and noodles to the soup and cook for another 3-5 minutes, depending on the type of noodles you are using.
Take the soup off the heat and add the peas and herbs.
8-10 cups water
2 chicken drumsticks, skin removed
2 dry bay leaves
5 black peppercorns
2 potatoes, peeled and chopped
½ Tablespoon butter or oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, peeled and diced
2 ears of corn, about 2 cups of corn kernels
2 cups fresh egg noodles
½ - ¾ cup fresh or frozen peas
Fresh minced herbs, such as parsley, dill, chives, green onion
Toegevoegd door: Natália Martins
geraadpleegde: 1740 X
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