![]() Season the broth with salt (definitely TASTE the broth before adding more salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper. Add garlic and cook for another 30 seconds. You can even cut cup fresh lasagna noodles for a bit of a homemade noodle. Add butter, diced celery and carrots to a large stock pot over medium-high heat. For example, macaroni and farfalle would work quite well in this recipe. Noodles: While wide egg noodles are traditional in chicken noodle soup, you can easily swap them out for whatever pasta you have on hand.Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes. To further enhance the taste of your comforting soup, add in some oregano, rosemary and thyme-dried or fresh, the choice is up to you. Add butter and olive oil to a Dutch oven or 6-quart stockpot. ![]() Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Rinse the now empty pot, and place back over medium heat. Place chicken into a large stockpot and pour in water. Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
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