Add Broth & Chicken: Stir the chicken broth, thyme and bay leaf into the veggie sauté, scraping up any browned bits from the bottom of the pot, and bring the mixture to a simmer.Then, stir in the garlic and cook for another 30 seconds. Add the onions, celery, and carrots, and cook for 5 minutes, stirring occasionally. Sauté Vegetables & Garlic: Heat the olive oil and butter in a 6-quart (or larger) Dutch oven and cook over medium heat.A great homemade chicken noodle soup demands a bit of time. Make sure you give yourself about one hour to make the soup, from start to finish. In this case, we sauté the veggies before adding the broth, the chicken, and finally the noodles. This is a great method for making just about any soup! For me, a great soup starts with a flavorful sauté to develop depth of flavor. Make sure not to cook them too long or they will get mushy. But, if you like, you can get a package of wide egg noodles. I use these Carba-Nada noodles – no one can tell that they’re low carb, honestly.
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