saraskitchen: (matzo ball soup)
[personal profile] saraskitchen
2 chicken breasts, with or without bones
2 carrots, sliced and peeled
2 celery stalks, chopped
1 small to medium onion, chopped
Dill, parsley, pepper and salt
Chicken giblets (you can only get these from either a butcher or a package of whole chicken)
1 cup of your favorite noodles or pasta


1) Wash the giblets

2) Submerge in water and let it come to a boil. Add spices.

3) If you like to eat the gilbets you can leave them in, but I take them out when I think their flavor's soaked in enough.

If you used chicken on the bone: Cut chicken off the bone and add the bones to the pot. Make sure every bit of bone is removed once the broth is to your taste.


1) Cut up chicken breasts into cubes.

2) Sautee celery and onion in a pan along with the chicken. Chicken doesn't need to be fully cooked, just done on the outside.

3) Add mixture to broth along with sliced carrots. Stir and let simmer until the flavors have had time to meld together.

4) Add pasta or noodles. Don't let sit for too long or they'll become soggy.

NOTE: If you intend on making a batch to freeze, don't add noodles to the whole pot. Soups with noodles don't freeze very well, the noodles get slimy. When the soup's almost done, boil a serving of noodles to go into your soup.


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Sara's Kitchen

July 2017

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