This rich yet low-cal broth is very easy to make. I love to make it in the winter, so my family can sip it after skiing or taking a walk on a frigid winter night. It is versatile too, because you can serve it with noodles or rice as a soup. Also, don't forget to pour a cup for yourself when coming down with a cold. It might stimulate your immune system to fight off the illness quicker!
Makes 4 to 5 servings
4 chicken thighs
1 large onion, halved
4 celery sticks
8 peeled carrots, cut into 3-inch chunks
a handful of fresh parley
salt and pepper, to taste
5 cups water
Place all ingredients in a large soup pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes. Remove from heat and let cool. Strain the broth and serve immediately. Or you can pour it into a container if you wish to keep it in the refrigerator. It can also be frozen to use as you need it for recipes.
4 chicken thighs
1 large onion, halved
4 celery sticks
8 peeled carrots, cut into 3-inch chunks
a handful of fresh parley
salt and pepper, to taste
5 cups water
Place all ingredients in a large soup pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes. Remove from heat and let cool. Strain the broth and serve immediately. Or you can pour it into a container if you wish to keep it in the refrigerator. It can also be frozen to use as you need it for recipes.
No comments:
Post a Comment