Prepare Tyler’s Preset Chicken Broth Florence, and then cook the soup with vegetables and egg noodles. с друзьями: 
Time: 2 час. 20 minutes. Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. dry wide egg noodles
- 2 tbsp. l extra virgin olive oil
- 1 chopped medium onion head
- 3 minced cloves of garlic
- 2 diagonally sliced 1 cm thick carrots medium size
- 2 cut in half lengthwise and sliced 1 see celery stalk
- 4 sprigs of fresh thyme
- 1 bay leaf
- 2 l chicken stock, see recipe below
- 1.5 tbsp. chopped finished chicken
- 1 handful of chopped fresh parsley
Chicken bouillon:
- 1 farm chicken (about 1.5 kg.), Wash and remove insides
- 2 sliced large pieces of carrots
- 3 large pieces of celery stalk
- 2 large white onions cut into four
- 1 halved garlic head
- 1 halved turnip
- 1/4 bunch of fresh thyme
- 2 bay leaves
- 1 tsp black pepper peas
Recipes with similar ingredients: chicken, noodles, carrots, celery, turnip turnips, onions, garlic, thyme, laurel leaf, black peppercorns
Recipe preparation:
- Place the pot over medium heat and pour oil into it. Put onions, garlic, carrots, celery, thyme and bay leaf. Fry, stirring, for about 6 minutes, until the vegetables are soft, but not yet browned. Pour in chicken stock and bring contents pots to a boil. Add the noodles and simmer 5 min., until soft. Add chicken and continue cooking a couple more minutes for it to warm up. Salt and pepper. Before serving sprinkle with chopped parsley.
- Chicken bouillon: Put chicken, carrots, celery, turnips, onions and garlic in a large saucepan and put on medium heat. Pour so much cold water so that the chicken and vegetables are it completely covered (approximately 3 l.). If there is too much water, the broth will be weak. Add thyme, bay leaves, pepper peas and slowly bring to a boil. Reduce the fire to moderately weak and cook with a slight boil 1 – 1.5 hours, loose cover, until chicken is ready. During cooking collect all foreign matter from the surface. If necessary add a little water so that the chicken is cooked during cooking completely covered in it. Carefully remove the chicken and transfer to chopping board. When it cools down so that it will not to burn your hands, remove the skin from the chicken and remove the bones. Chop meat and put in a container. Carefully strain the broth through a fine sieve in another pan to remove slices of vegetables. Use the broth immediately or if you plan to store it, put the pan in sink with ice water and stir to cool the broth. Cover and refrigerate for up to one week or freeze. Yield: 2 L
