Chicken Noodle Soup
A western take on a dish often found in Thailand, this will be enjoyed by all nationalities.
Using a pre-cooked bbq chicken cuts the cooking time down and adds to the flavour.
ส่วนผสม
- 1 tbsp - Olive oil , or butter
- 1 - Onion , Small yellow onion, chopped about 3/4 cup
- 2 - Celery , Ribs of celery, 1/2-inch chopped
- 2 - Carrots , Large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
- 4 - Garlic cloves , minced
- 2 - Bay leaves
- 8 cup - Chicken stock
- 3 cup - Chicken , Cooked shredded chicken (from rotisserie)
- 170 g - Noodles , Egg noodles
- 1 tbsp - Parsley , Minced, flat leaf parsley
- 1 tsp - Salt , Sea
- 1.5 g - Black Pepper , Fresh cracked black pepper to taste
วิธีทำอาหาร
Directions
- Heat the butter or olive oil in a large pot set over medium heat. Add the onion, celery and carrots and cook until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
- Add the chicken stock, bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
- Add the chicken, egg noodles, parsley, salt and pepper.
- Maintain a low boil until the noodles are tender and the chicken is warmed through.
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