Cook the chicken: Crush two cloves of garlic. If
the celery stalk has any leaves, cut them off. Put the garlic, celery leaves,
and a chicken thigh into a pot. Cover with water. Bring to a boil and let
bubble away for 20 minutes. If you are lucky, you might be able to see golden
drops floating away in the water. What are those things? Fat? Oil? Whatever
they are, they look delicious.
Prep the vegetables: This can be done while the
chicken is cooking. To dice the celery, cut a single stalk into four pieces
lengthwise. That means cut it in half, then cut those two pieces also in half.
Gather the four lengths together and slice through all four at the same time,
moving down the stalk and continue slicing until you have diced through it all.
Now for the carrot. This is just my crazy way of cutting it into approximately
equal pieces. Starting with the narrow end, slice the carrot into coin shaped
pieces until you get halfway through. Cut the remaining carrot in half
lengthwise, then continue slicing through, making half-moon shaped pieces. Peel
and dice a potato if desired. Adding a potato is optional; they make the soup
more filling.
Cook the vegetables: Take the chicken out of the pot
and set aside to cool. Discard the garlic and celery leaves. Add the diced
celery, carrot, and potato to the pot and let simmer for 15-20 minutes.
Cook the noodles: Add the envelope of Lipton Soup
Secrets to the pot. Break up any clumps. The noodles will swirl around
vigorously in the water. Cook for about five minutes.
Finish: While the noodles are cooking,
you can shred or cut up the chicken into bite-size pieces. Five minutes after
the noodles go in, you can add the petite peas if desired. Though initially
frozen, they give a pop of freshness when you later chow down on them. Add the
cooked chicken and turn off the heat after it all heats through.
·
1 chicken
thigh
·
2 garlic
cloves, crushed
·
1 celery
stalk, including the leafy part if possible
·
1 carrot,
peeled
·
4 cups of
water
·
1
envelope Lipton Soup Secrets Noodle Soup with Real Chicken Broth
·
1 potato,
peeled and diced (optional)
·
1/4 cup
frozen petite peas (optional)
1. Cut off the top part of the
celery. Put the celery leaves, garlic cloves, chicken thigh, and water in a
pot. Heat to boiling and let it cook until the chicken is done, about 20
minutes.
2. While the chicken is cooking,
dice the celery, carrot, and potato if using. Remove the cooked chicken and set
aside to cool. Discard the garlic and celery leaves. Add the diced vegetables
to the pot and let simmer 15-20 minutes.
3. Add the envelope of Lipton Soup
Secrets and let the noodles cook for 5 minutes. In the meantime, dice the
chicken. Add the petite peas and diced chicken to the soup, and heat through
for just a few minutes.
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