Sunday 27 May 2012

Chunky Chicken Soup Recipe






Ingredients:
  • 1 pound chicken thighs, boneless & skinless
  • 6 cups chicken broth
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups frozen peas
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup uncooked macaroni
  • 2 tbsp canola oil
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • salt according to taste
Directions:
  • Cut chicken thighs into 1 inch pieces.
  • Heat oil in a large saucepan.
  • Saute onion and chicken in it.
  • Cook for 5-8 minutes or until chicken is no longer pink.
  • Add chicken broth, carrots and dried thyme.
  • Season with salt and pepper.
  • Bring to a boil then reduce heat.
  • Cover the saucepan and let it simmer for 45 minutes or until vegetables are tender.
  • Stir in macaroni and sweet peas.
  • Again cover and simmer for 15 minutes or until the macaroni is tender.
  • Chunky Chicken Soup is ready now.

  • Serve hot.

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