Chicken noodle soup
- Skill Level: easy
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
4 tablespoons diced carrot.
2 tablespoons chopped onion.
1 chicken ” medium size”
4 tablespoons sweet corn.
1 teaspoon crushed garlic.
2 tablespoons celery diced small.
2 tablespoons parsley finely chopped.
2 tablespoons thyme finely chopped.
1 bay leave.
1 cup chicken broth.
1 teaspoon salt.
50 g spaghetti noodles.
1/2 cup vegetable oil.
Heat oil in a pot over medium heat. Add onion, carrot, and celery. Stir well until vegetables cooked and soften ( 10 minutes).
Place the chicken over the vegetables and wait until boiling over high heat.
Drain the fat from mixture’s surface. Add parsley, thyme, and bay leave and reduce heat and simmer until chicken maturity ( 2 hours ).
Remove from flame and put the chicken on a bowl aside.
Scoop the flesh from skin and remove the bone, then chop the chicken.
Heat the chicken broth until boil, add spaghetti noodles to it. Simmer for 10 minutes until spaghetti is tendered.
Pour the soup over serving dish, adorn with parsley
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