chicken soup

Chicken Soup: Ingredients: 1 whole chicken or 4 chicken thighs 2 quarts water 2 carrots, peeled and sliced ​​2 medium potatoes, peeled and diced 1 onion, quartered 2 celery stalks, chopped 1 garlic clove, minced 1 bay leaf Salt and pepper to taste Handful of noodles or rice (optional) Fresh cilantro or parsley, chopped for garnish (optional) Instructions: Make the broth: In a large pot, add the chicken and cover with the 2 quarts of water. Add the onion, garlic, bay leaf, and a little salt. Bring to a boil over medium heat.

Cook the chicken: Cook over medium-high heat for 30-40 minutes, until the chicken is cooked through and can be shredded easily. Remove the chicken from the pot and let it cool slightly. Shred it into small pieces, discarding the skin and bones. Reserve the shredded chicken.

Add vegetables: In the same pot with the broth, add the carrots, potatoes, and celery. Cook over medium heat until the vegetables are tender, about 15-20 minutes.

Optional – Noodles or rice: If you wish to add noodles or rice, add them to the soup when the vegetables are almost done, and cook according to package directions.

Add chicken: Return the shredded chicken to the pot, adjust salt and pepper to taste, and let cook for a few more min .