CHICKEN NOODLE SOUP: A HOMEMADE CURE FOR THE FLU

FULL RECIPE FOR CHICKEN NOODLE SOUP

Ingredients

3 chicken thighs
1 onion
1 potato
2 baby carrots
4-5 parsley stems
8-10 black peppercorn
8 cups water
1 cup noodles
2 tsp salt
1 lemon
2 tbsp olive oil (optional)

Directions:

MAKING THE CHICKEN BROTH
Place the chicken thighs in a medium-sized pot; add carrots, potato, onion, 8 cups of water, black pepper corns, and parsley stems
Boil on medium heat for 45-50 minutes, until chickens thighs become fairly temder
Turn off the stove and remove the chicken thighs, set aside for cool down
Strain the chicken broth into a cooking pot

COOKING THE SOUP
Set a medium heat for the chicken broth, add salt and bring the broth to a boil
Meanwhile, bone the chicken thighs: Separate the meat from the bones, cartilage, and skin then shred the meat into small pieces
When the broth comes to a boil, add noodles. Cook on medium heat for 10 minutes. Stir from time to time
Once noodles become tender, add the shredded chicken meat
Bring to a boil again, then cook for 10 minutes on low heat

SERVING THE SOUP; A HOMEMADE CURE
Stir to get a good ratio of noodles, meat, and broth in each serving
Serve hot, complete with freshly ground black pepper and fresh lemon juice

Enjoy yummy salubrity!