Chicken noodle soup is to boil the chicken soup first, and then pour it into the finished noodles. So what is the exact way to do it? Please read the following article and follow me to find out.
Ingredients
Main Ingredients 1 egg noodles 1 chicken
Supplementary Ingredients 1 cilantro (chopped) 2 onions (diced) 2 carrots (diced) 2 cloves of garlic 3 slices of celery (diced) 3 slices of table salt 1 tsp. 1 tsp. of pepper
Chicken Noodle Soup
Chicken Noodle Soup
Chicken Noodle Soup
Chicken Noodle Soup
Chicken Noodle Soup
1. Cut the chicken into pieces, remove the excess fat and then make a few cuts on the bones so that the rich calcium will seep into the soup.
2. Put the chicken pieces in a large pot, add garlic, ginger, wolfberries and add water to boil.
3. Skim off the `foam` floating on the top with a spoon, and cook slowly for one and a half hours on low heat.
4. Remove the chicken pieces, cool and discard the bones, keeping the shredded chicken as dry as possible.
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5. Pour the chicken broth into a large heatproof bowl while straining the broth for any residue.
6. Rinse the pot, add 2 tablespoons of oil, pour in the chopped celery, carrots, and onion, and cook over medium heat for about 5 minutes, until the vegetables are tender.
7. Add the chicken stock, sprinkle with salt and pepper to taste and continue cooking for 15 minutes.
8. Add the crumbled chicken and noodles and continue to cook until the noodles are cooked through.
9. Sprinkle some cilantro. Chicken noodle soup is ready, it smells so good