Chicken Soup For The Soul
INGREDIENTS
6 chicken legs - remove skin from five legs 2 large carrots - peeled, quartered and chopped 3 celery stalks - sliced 2 bay leaves 1 large onion diced Two sprigs fresh thyme 4 cloves 1 oz unsalted butter and 1 tablespoon olive oil 3 Garlic cloves 1 tablespoon fresh Italian parsley, chopped 2 Tablespoon chicken bouillon paste ½ Teaspoon ginger cut in thin strips 4 quarts organic chicken broth 1 ½ cups wide egg noodles 1 Tablespoon fresh lemon juice Adjust taste with salt and freshly ground black pepper
DIRECTIONS In large soup pot melt butter and oil, add onions, carrots, celery, bay leaves, thyme, garlic. Cook until onions are translucent, about 5 minutes. Add chicken legs, ginger, cook for 5 minutes, add chicken bouillon and chicken broth, bring to a boil and reduce to medium low for 45 minutes. Add lemon juice and parsley. Taste and adjust seasoning. Cook for 5 minutes more. Et Voila!