This is a recipe that I got from many different places on the web etc, and pretty much made up from all of those in the end. I made it when my boyfriend was on deaths door with some terrible flu/tonsilitis thing, although he was pretty much better by the time I finally got around to making it :) It's super easy to make!
Ingredients
2 Onions
2 Really big Carrots
1/2 Bunch of Celerly
2 Marylands (or 4 drumsticks or 4 chicken thighs on the bone)
Bay leaf
Parsley
Chicken Stock ( I used 10 cups to cover everything and have a enough liguid for the broth)
Rice or 2 minute noodles
Dice the onions, carrots and celery finely (1cm pieces or less) and chuck them in a big pot, take the skin off the chicken and put this in the pot too.
Cover this all with the chicken stock, I make all the liquid chicken stock, but you can make it half and half or whatever combo you like. You might find it a bit salty with all that chicken stock, I think it's fine though. Throw in the bay leaf and bring it all to the boil. Once it's boiling, turn it down and leave it to simmer for minimum of an hour. Maximum of however long you want really.
Take the chicken bits out and rip all the meat off the bones. Cut it up as rough or fine as you'd like, then return it to the pot. Put in your noodles or rice and choped parsley, and bring to the boil again until the noodles or rice are cooked. Then it's done!
It's really good for freezing in individual portions for later too.
Hope you like it.
- Jemma
My sister has just started her blog too!
And everyone should read!
The Crafty Librarian
She's a real librarian and everything.
:)
