The first Wisconsin wintry weather become truly cold, and all I desired to devour become home made hen noodle soup.Of all chicken noodle soup recipes, this is my favourite, and rotation time is good from November to April. She has many highly unswerving fans
* Ingredients :
° 2-1/2 kilos bone-in hen thighs
° 1/2 teaspoon salt
° 1/2 teaspoon pepper
° 1 tablespoon canola oil
° 1 big onion chopped
° 1 clove minced garlic
° 10 cups hen broth
° four ribs celery, chopped
° four medium sized pods, chopped
° 2 bay leaves
° 1 teaspoon minced sparkling thyme or 1/four teaspoon dried thyme
° three cups raw clowski or different egg noodles (approximately eight ounces)
° 1 tsp chopped parsley
° 1 tsp lemon juice
Optional: greater salt / pepper
* Methods
1. Dry the hen with paper towels. Sprinkle with salt and pepper. In 6 qt.Heat oil in pot on heat. Add hen in batches, pores and skin aspect down; Cook till darkish golden brown, three-four minutes. Remove hen from skillet, put off pores and skin and discard. Get rid of the broth, and reserve tablespoons.
2. Add onions to the broth. Cook and stir over medium-excessive warmth till softened, four-five minutes. Adding Garlic, let cook for 1 minute. Add broth, stirring to loosen browned portions from skillet. The combination is boiled. Return the hen to the skillet. Adding celery, carrots, bay leaves also thyme. Reduce warmth; simmer, covered, till hen is cooked through, 25-30 minutes.
3. Transfer the hen to a plate. Removing soup from warmth. Add pasta, cover, and simmer, 20-22 minutes.
4. Meantime, when hen has cooled sufficient to handle, put off meat from bones. Discard bones. Cut the beef into small portions. Return the beef to the pot. Add parsley and lemon juice. If desired, regulate seasoning with extra salt and pepper. Discard the bay leaves.
Enjoy!
