Description
Easy broth recipe like mom used to make.
Ingredients
- 3 lb of chicken thigh boneless/skinless (frozen)
- 2 quarts of water
- 2 large carrots
- 1 tbsp olive oil (Affiliate Link)
- 3 celery stacks
- 1 onion chopped
- 2 garlic cloves minced
- Salt and pepper to taste
- 2 potatoes peeled and chopped
- 2 tsp dried parsley or 2 tbsp fresh parsley
Instructions
- Saute carrots, onions, garlic, celery for 5 minutes in olive oil (Affiliate Link) and add a pinch of salt.
- Add frozen chicken, pepper, water, and wait to boil.
- Then cook on low flame for 45 minutes until the chicken thighs are done.
- Add more salt if needed.
- Using a strainer over a heatproof bowl. Pour the content and separate the broth and ingredients.
- When cooled, separate the chicken thighs and use them in a chicken dish for another day.
- Chop up the cooked chicken thigh and add your favorite mayo and fresh celery for the chicken salad. Store in the refrigerator overnight for lunch the next day.
- For the mashed potato and carrots, add the potatoes and carrots in a saucepan and add chicken broth and dairy-free butter, and mash until at the consistency of your liking.
- For the soup, cook orzo or pastina or any little pasta in a separate pot of boiling water and then drain.
- Add the cooked pasta to the pot with the broth and heat to a boil.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stove top
- Cuisine: american, soup
Nutrition
- Serving Size: 1 cup
- Calories: 18.13 kcal
- Sugar: 0.09 g
- Sodium: 62.27 mg
- Fat: 1.21 g
- Saturated Fat: 0.32 g
- Trans Fat: 0.01 g
- Carbohydrates: 0.59 g
- Fiber: 0.1 g
- Protein: 1.19 g
- Cholesterol: 6.67 mg