Ingredients for Chicken Soup For A Cold
- Skinless Chicken
- Dried Thyme
- Dried Bay Leaf
- Garlic Cloves
- Chicken Bouillon Cube
- Salt And Pepper
- 2 celery stalks (chopped)
- Carrot
- 1 medium potato (peeled and diced)
- 1 cup egg noodles
- Fresh Parsley Leaves
- Limes, Juice Of
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How to Make Chicken Soup For A Cold
- Place 1 whole chicken (about 3-4 lbs), breast side down, in a large pot. Add 1 large onion (chopped), 2 sprigs fresh thyme, 1 bay leaf, and 4 cloves garlic (minced).
- Pour in enough water to completely cover the chicken.
- Season lightly with salt and freshly ground black pepper.
- Bring to a boil over high heat.
- Reduce heat to low, cover partially, and simmer for 45 minutes, or until the chicken is cooked through.
- Skim off any foam that rises to the surface and discard.
- Remove the chicken from the pot and let it cool slightly until you can handle it.
- Once cool enough, skim off any excess fat from the surface of the soup and discard.
- Remove the chicken meat from the bones, discarding the skin and bones.
- Shred the chicken meat into bite-sized pieces and set aside.
- Add 2 celery stalks (chopped), 2 carrots (chopped), 1 medium potato (peeled and diced), 1 cup egg noodles, and 1/4 cup chopped fresh parsley to the pot.
- Continue to simmer for 20 minutes, or until the vegetables and noodles are tender.
- Stir in the juice of 1 fresh lime.
- Taste and adjust seasoning if needed (add a pinch of salt only if absolutely necessary).
- Serve hot in bowls. You can also add a squeeze of extra lime juice to each bowl before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
13g
Carbs
8g
