Chicken Soup Therapy
Sauté 8-10 boneless, skinless chicken thighs in 2 Tbs. sunflower oil until colored on both sides. Season to taste with paprika and garlic powder. Remove from heat and let cool until juices gel.
Remove cooled chicken from pan and cut into bite size pieces. To pan, add 6-8 cups good chicken stock (homemade is best), 4 minced garlic cloves, and 2 cups sliced carrots. Simmer until carrots are tender.
Add 8-16 oz. thin egg noodles, according to preference. Simmer until noodles are cooked. Add chicken and warm through.
** Eight to 16 ounces frozen cut beans may replace carrots.
** For added protein (during flu and cold seasons), bring finished soup to a low bowl and stir in 2-4 eggs, breaking yolks and stirring until ‘ribbons’ are cooked.
To make your favorite restaurant recipe at home, visit I'm Hungry!
All the best,
Tesla, Masami & Amy
Above recipe courtesy Dinner Table Lunch Is Ready Menu