2 Quarts or 8 cups of homemade chicken stock http://expandingfrosting.blogspot.com/2010/03/homemade-chicken-stock-and-bouillon.html
1 Quart of water
1 lb of cooked and shredded chicken meat from chicken stock production
Cooked Carrots reserved from when you made the chicken stock or 1 lb of carrots sliced into bite size chunks
5-6 Ribs of raw celery left over from chicken stock production. Slice into bite size pieces and add to soup.
Salt and pepper to taste
8-10 oz Favorite dry noodle/pasta
Procedure:
Publish Post
Heat liquid on high until boiling.
Add fresh celery and noodles and cook until tender.
Add cooked carrots and shredded chicken
Heat through, add salt and pepper if needed or some of your homemade bouillon if you want more flavor.
Enjoy!
Cooking time is about 30 minutes start to finish if you use left over carrots and precooked chicken from chicken stock production.
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