Something about cooking it with the skin on and bone in is like an ultra protection against dry meat! Plus, a whole chicken cooked low and slow in liquid will yield such tender pieces of meat. It uses a whole chicken - not only does it give the broth so much flavor, but it gives you the perfect amount of meat. The broth is robust - No watery broth here! Using Better than Bouillon and a whole chicken, plus adding a squirt of lemon juice all make a super rich and flavorful broth. Stir in the parsley and lemon juice and the base is done!Ĭook the noodles in a separate pot, then drain.Īdd noodles to the soup base right before serving, or have everyone add what they want to their bowls before eating. Return the meat to the pot and discard the carcass. Remove the chicken to a cutting board and shred. Simmer it covered for an hour, until the chicken is cooked and is falling off the bone. (Carefully!) submerge the chicken in the liquid and bring it to a boil. Stir it well to dissolve the base into the water. Then add the vegetables and garlic and cook until softened.Īdd salt and pepper, along with the water and Better than Bouillon. Start by melting some butter in your Dutch oven. Which doesn't give it a distinct lemon flavor at all, but works wonders in preventing this soup from feeling too heavy.
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