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Monday, April 06 2015

8      large bone-in, skinless chicken thighs (about 3 lbs)
2      large onions, peeled and cut into wedges
2      carrots, cut into 1-inch pieces
2      ribs celery, cut into 1-inch pieces
4      cloves garlic, smashed
2      bay leaves
15      whole peppercorns
2      sprigs fresh thyme
2      carrots, peeled and sliced
2      ribs celery, sliced
2      small chicken bouillon cubes (such as Wylers)
1/2   teaspoon   salt
4    ounces   broad egg noodles
1/4   cup   parsley, chopped
Broth: In a large pot, combine chicken, onions, carrot, celery, garlic, bay leaves, peppercorns, thyme and 12 cups water.
Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
Soup: Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.

Per Serving: cal. (kcal) 384, Fat, total (g) 15, chol. (mg) 137, sat. fat (g) 4, carb. (g) 25, fiber (g) 3, pro. (g) 36, sodium (mg) 864, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:34 am   |  Permalink   |  0 Comments  |  Email

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