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Before you jump to Lee Minnichelli's Savory Chicken Soup FUSF recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to lee minnichelli's savory chicken soup fusf recipe. To make lee minnichelli's savory chicken soup fusf you need 15 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Lee Minnichelli's Savory Chicken Soup FUSF:
- Get 2 tbsp olive oil
- Use 1/2 lb (more or less) boneless chicken breast (or left over chicken), cut into small pieces
- Take 1-2 onions, diced
- Prepare 1-2 cloves minced garlic
- Use 8-12 cups water (or chicken stock)
- Provide 2-4 celery stalks, diced
- Provide Carrots cut in small pieces (use more or less to your liking)
- Use Chicken bouillon, amount according to amount of water used (I use Better than Bullion in a jar)
- Provide 2 Bay leaves
- Take Oregano to taste (dried)
- Get Basil to taste (dried)
- Prepare 1/4 tsp Cayenne pepper
- Get 1/2 cup tomato sauce (left over jarred or whatever you have)
- Use to taste Salt and pepper
- Use 1/2 cup or more, according to how noodley you like your soup, of one of the following: orzo, dittalini, macaroni, or any noodle you prefer
Instructions to make Lee Minnichelli's Savory Chicken Soup FUSF:
- Pour olive oil in a large soup pot. Add onion and garlic and cook over medium heat until translucent.
- Add chicken pieces and cook until done.
- Add water and bullion (or chicken stock). Add diced celery and carrots. Add tomato sauce. Bring to a boil.
- Turn heat to simmer and add spices. Simmer for at least 15-30 minutes.
- Bring to a boil again and add noodles. Lower heat and cook until noodles are done, stir occasionally to prevent noodles from sticking to bottom of pan, according to package directions.
- Enjoy!
Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup — similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn't tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will. I've made it twice and just can't force myself to put the packet of chicken soup mix in it.
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