Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lee minnichelli's savory chicken soup fusf. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Lee Minnichelli's Savory Chicken Soup FUSF is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Lee Minnichelli's Savory Chicken Soup FUSF is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have lee minnichelli's savory chicken soup fusf using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lee Minnichelli's Savory Chicken Soup FUSF:
- Get 2 tbsp olive oil
- Take 1/2 lb (more or less) boneless chicken breast (or left over chicken), cut into small pieces
- Prepare 1-2 onions, diced
- Get 1-2 cloves minced garlic
- Take 8-12 cups water (or chicken stock)
- Make ready 2-4 celery stalks, diced
- Take Carrots cut in small pieces (use more or less to your liking)
- Make ready Chicken bouillon, amount according to amount of water used (I use Better than Bullion in a jar)
- Prepare 2 Bay leaves
- Make ready Oregano to taste (dried)
- Take Basil to taste (dried)
- Take 1/4 tsp Cayenne pepper
- Take 1/2 cup tomato sauce (left over jarred or whatever you have)
- Prepare to taste Salt and pepper
- Take 1/2 cup or more, according to how noodley you like your soup, of one of the following: orzo, dittalini, macaroni, or any noodle you prefer
Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Remove from oven and let meat rest. Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken.
Instructions to make Lee Minnichelli's Savory Chicken Soup FUSF:
- Pour olive oil in a large soup pot. Add onion and garlic and cook over medium heat until translucent.
- Add chicken pieces and cook until done.
- Add water and bullion (or chicken stock). Add diced celery and carrots. Add tomato sauce. Bring to a boil.
- Turn heat to simmer and add spices. Simmer for at least 15-30 minutes.
- Bring to a boil again and add noodles. Lower heat and cook until noodles are done, stir occasionally to prevent noodles from sticking to bottom of pan, according to package directions.
- Enjoy!
Remove from oven and let meat rest. Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken. Bring to a boil over high heat,. This wholesome cream of chicken soup is a recipe to make time and time again. This comforting soup brings together chicken, leek, and celery in a creamy broth.
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