Ingredients
| 1 |
tbsp extra virgin olive oil |
| 490 |
g chicken breast, skinless, cubed, pan fried |
| 340 |
g carrot, stewed, cubed |
| 605 |
g potato, stewed, cubed |
| 105 |
g onion, diced, pan fried |
| 48 |
fl oz chicken broth, low sodium |
| 16 |
fl oz water |
| 2 |
tbsp garlic, minced, pan fried |
| 1/2 |
tsp black pepper, ground |
| 5 |
g sage, fresh, chopped |
| 20 |
g thyme, fresh, tied |
| 15 |
g Marjoram, fresh, chopped |
| 2 |
tbsp basil, dried |
| 210 |
g peas |
| 375 |
g egg noodle, dry |
Directions
- Fry up the chicken in a frying pan with the oil. Season with the black pepper and minced garlic under med. high heat for 10 min, or until cooked.
- Add the chicken stock and water to a large stock pot. Dump the fried chicken into the stock and water.
- Fry up the minced onions in the frying pan until transluscent. Do not brown. When done, throw the onions into the stock, water and chicken mix.
- At the potatoes and carrots to the stock pot.
- Make sure that you've turned the correct burner on upon which the stock pot sits and crank it up to high. Add the herbs to the stock pot.
- When the soup is boiling, add the egg noodle and peas.
- When the noodles are cooked the soup is done and ready to serve.
Categories
Soup
|
