This soup is perfect for cold weather and head colds. It simmers for a couple of hours, so it heats the house up really nicely. The measurements aren't exact -add or take away to your taste.
3 Quarts of Water
4 carrots, peeled
1 onion, quartered
4 Celery stalks with leaves
2 cloves minced garlic
6 bone-in chicken drumsticks (or other bone-in pieces)
Salt and Pepper
Whole cloves
Stud onion quarters with cloves. Combine above ingredients in a large sauce pot. Bring to a boil; reduce heat and simmer for two hours, adding more water as needed or desired.
In the meantime, make these easy egg noddles:
1 C. Flour
1 egg, beaten
1/6 C. Water
1/3 tsp. salt
Combine ingredients and knead until soft and smooth. Roll out as thinly as possible on floured surface. Cut into 1/4" pieces. Set aside to add to simmer brother later.
Once the chicken has simmered for two hours, remove all of the chicken pieces. Pull the meat from the bone, discarding the skins. Set aside.
Strain broth, if desired. I remove the vegetables, cut them up, and then return them to the soup. However, I do throw out most of the celery.
Add to the simmering broth:
3-5 chicken bullion cubes
2-3 Tbsp. Dry Ranch seasoning (more or less to your liking)
Homemade egg noodles
Let cook about ten minutes, or until noodles are soft. Add chicken and heat through.
Serve with cornbread or biscuits.
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