 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used. Ingredients:
1 (4 lb) skinless chicken, rinsed |
1 teaspoon dried thyme |
1 dried bay leaf |
2 garlic cloves, minced |
1 chicken bouillon cube |
salt and pepper |
1 cup sliced celery |
1 cup chopped carrot |
1 cup potato, diced |
4 ounces egg noodles |
1/4 cup freshly chopped fresh parsley leaves, stems removed |
2 limes, juice of |
Directions:
1. In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
2. Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
3. Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
|
|