Chicken Noodle Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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What can I saw,using the best herbs and spices to create this delectable soup. Ingredients:
1 cornish hen |
water |
1 1/2 tablespoons ground black pepper |
3 tablespoons kosher salt |
1 garlic clove, minced |
1 white onion, chopped |
1 tablespoon coriander |
1 1/2 teaspoons poultry seasoning |
2 low-sodium chicken bouillon cubes |
1 low-sodium vegetable bouillon cube |
1 tablespoon cilantro |
1 tablespoon rosemary |
1 celery, chopped |
1 carrot |
1 tablespoon oregano |
1 tablespoon parsley |
1 teaspoon chives |
5 ounces no yolks egg noodle substitute |
Directions:
1. Fill a 6 quart pot halfway with water. Stir in salt until dissolved.
2. Season chicken with poultry seasoning,pepper,chicken and vegetable bouillon.
3. Place chicken in pot with water,add cilantro,rosemary,coriander,garlic and onion to pot.Boil contents in covered pot over low heat, until chicken freely falls off of the bone.
4. In a separate pot cook noodles as directed on package.
5. In a seperate pot heat carrot until soft,but not mushy.
6. Remove chicken from heat.Remove bones, and coagulated fat that collected on top of broth.Add noodles,carrots,oregano,parsley, and chives to pot.Stir soup.
7. Heat soup over low heat for 5 minutes and serve hot.
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