Chicken Broth
This is a quicker way to make Chicken broth if you don't want to wait several hours. You can also throw in some veggies and noodles and make it directly into a soup.
Servings: about 8-10 bowls
Ingredients:
|
| 2 | bay leaves |
| 3 | chicken thighs |
| 5 pound | chopped carrots (optional) |
| 1 stalk | chopped celery (optional) |
| 1 cup | lentils (optional) |
| 1 tablespoon | oil |
| 1 medium | onion |
| 2 teaspoon | salt |
Directions:
Heat the oil in a dutch oven or a soup pot. Chop the onion and cook in the oil until soft, about 3 minutes.
Add the chicken and fry on both sides for a few minutes each. The lower the heat and cook covered for 20 minutes.
Boil as much water as you want soup (or about 2 quarts). Turn the heat on the chicken to high and add the boiling water, salt and bay leaves. Once it is simmering, cover and simmer for another 20-30 minutes.
You can either strain the broth for a clear broth, or skim off some of the foam from the top and add your favorite soup ingredients. Cook until your ingredients are cooked. Once the soup is finished you can pull apart the chicken meat and remove the bones.
Recipe provided via www.MeanMeals.com