This healthy chicken soup is sure to make your cold better!
INGREDIENTS
Servings: 12
Skinless, boneless chicken breast
1
Onions
2 medium
Carrots, peeled
2
Potato, cubed
1
Black peppercorns
5
Bay leaf
1
Vegetable oil
2 tbsp.
Noodles
3 oz.
Fresh dill or parsley, to serve
DIRECTIONS
- Carefully rinse the chicken breast under running water and place it into a large pot. Add 3 quarts of water, place over medium-high heat and bring to a boil.
- While the water is heating, cut halve 1 onion and 1 carrot ( lengthwise) and sear in an ungreased nonstick skillet over medium-high heat until slightly charred.
- Once the chicken broth starts boiling, remove the froth with a slotted spoon and discard. Lower the heat to medium-low, add the peppercorns, bay leaf, and seared veggies. Cover with a lid and let simmer for about 30 minutes.
- Meanwhile, small chop the remaining onion and shred the remaining carrot (or slice thinly, if desired).
- Heat vegetable oil in a skillet over medium-high heat and sauté the chopped carrot and onions until lightly tender-crisp.
- Discard the seared carrot and onion halves, peppercorns, and bay leaf. Add sautéed veggies into the pot, let simmer for about 5 minutes. Add potato cubes and simmer for 5 minutes more. Add dry noodles, stir to prevent sticking to the sides and bottom, cook for 5 minutes.
- Serve hot, sprinkled with chopped parsley or dill.
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