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Recipe Name: Chicken Soup
| Ingredients: |
4 cups chicken stock
2 thighs of a free range or organic chicken, skinless
2 carrots, peeled and cut medium 1" dice
1/2 teaspoon sea salt, or to taste
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Freshly ground pepper to taste
2 teaspoons fresh chopped parsley
2 teaspoons fresh chives, snipped into 1/4 pieces
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How to Prepare: |
1. Place the stock, chicken thighs, and carrots in a 2 or 3 quart saucepan.
Add the salt, and simmer for abut 30-40 minutes, covered.
2. Remove the chicken thighs, pick out the meat, pull or cut into small
pieces, and returns it to the soup pot; freeze the bones to make stock
another time.
3. Reheat, taste and adjust seasoning. Serve with some freshly ground
pepper and garnish with parsley and chives in each bowl. Makes about 4
servings.
© Annemarie Collbin
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