Chicken Noodle Soup

o Eight cups of chicken broth is needed.

two cups of water.

o Two medium carrots that have been peeled and sliced.

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o 2 cut stalks of celery.

o Cube one medium onion.

o Mince three cloves of garlic.

outflow leaf;

1 teaspoon. Thiméro de Provence, dried.

o Dried parsley, 1 teaspoon.

add pepper and salt to taste.

for two cups of egg noodles.

Salmon Noodle Soup Recipe

Start by getting the chicken ready. First things first: slice the chicken breast into little pieces if you plan on using it.You will remove the skin and bone from chicken thighs before using them.

(or break them up into smaller bits, if that suits you better).

Put the oil in a large Dutch oven or saucepan and heat it over medium heat. Cook, stirring occasionally, for about 5 minutes after adding the chicken, or until golden brown. Get out of there

Transfer the chicken to a separate container.

In the same pan that you used to cook the chicken, add the minced garlic, chopped onion, sliced carrots, and chopped celery.The veggies should begin to begin to soften after about five minutes of cooking.

calm down.