Tuesday, April 17, 2007
This soup is excellent for getting over a cold or flu!
-3 or 4 chicken breast cutlets (cubed)
-carrots (chopped the way you like, cubes or julienne)
-noodles ( I use the very small and thin ones that we put with the rice, "sh3eeriyyeh")
-chicken broth (I usually take the wings and neck of the chicken-on the bone- and make the broth out of that)
-1 tablespoon of vegetable oil
-salt and pepper
-1 cube of chicken broth (if needed)
-Make the chicken broth (scroll down for instructions)
-Fry the chicken cutlets in the oil until the chicken is golden brown, add salt and pepper as needed.
-bring chicken broth to a boil and then drop chicken cubes, celery, carrots, potatoes
-once the veggies are almost cooked, drop in the noodles.
-taste the soup, if you feel it needs some more flavor you can add a chicken broth cube at this point. You might wanna leave off adding salt until after this step because the chicken broth cubes are usually salty.
Chicken broth instructions:
-Place chicken pieces in large pot
-Add water up til about 1-2 inches over the chicken
-bring to boil, let the "white" fat come up on the sruface then take it off with a spatula.
-after no more white stuff comes out, add a chopped onion, some cardamom and let it boil for about 45 minutes on medium-low heat.
-drain the ingredients into a strainer, while saving the chicken broth into another pot :)