Classic Chicken Soup
Classic Chicken Soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, classic chicken soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Classic Chicken Soup is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Classic Chicken Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have classic chicken soup using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Classic Chicken Soup:
  1. Make ready 800 grams chicken cut in chunk
  2. Take 3 stick celery
  3. Prepare 3 carrot
  4. Make ready 1 tbsp dry thyme
  5. Prepare 5 clove crush garlic
  6. Make ready 1 large onion
  7. Make ready 1 tbsp butter
  8. Get 200 grams napa cabbage
  9. Take seasoning
  10. Make ready 1 dash salt

To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. Place the chicken in a large heavy-based saucepan. Add the onion, carrots, leeks, celery, garlic, bay leaves and thyme. Pour in the water and add some salt and a good grinding of black pepper.

Steps to make Classic Chicken Soup:
  1. in pan with butter saute garlic and onion then chicken for 1 minute then put all ingredient into preasure cooker on high for 15 minute
  2. add salt then simmer 5 minute and serve hot
  3. serve as it is or over white rice.

Add the onion, carrots, leeks, celery, garlic, bay leaves and thyme. Pour in the water and add some salt and a good grinding of black pepper. 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. From the book Chicken: Over two hundred recipes devoted to one glorious bird by Catherine Phipps.

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