SUBSCRIBE FOR MORE RECIPES! http://bit.ly/BethsEntertaining
WATCH MORE HEALTHY RECIPES!
Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir
5 Easy Lunchbox Ideas http://bit.ly/1AaVG3v
Quick & Easy Breakfast on the go! http://bit.ly/1zY5OLN
Soy Glazed Chicken http://bit.ly/1zEMG7T
Healthy Granola Parfaits http://bit.ly/1H2a148
Provencal Chicken Soup http://bit.ly/1AaVJMT
Chicken Lettuce Wraps http://bit.ly/1CLOz3U
Grilled Chicken Brochettes http://bit.ly/ChickBrochettes
Easy Minestrone Soup http://bit.ly/MineSoup
Chinese Chicken Salad http://bit.ly/ChineseChickSalad
Scallop & Beet Salad http://bit.ly/EWBScallops
Thai Coconut Soup http://bit.ly/1Bc27Bs
Easy Omelette for Dinner http://bit.ly/1AaWeXn
Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m
Healthy Shrimp Tacos http://bit.ly/1HLlqUL
Healthy Chicken Tarragon http://bit.ly/1HLlyDt
Curried Carrot Soup http://bit.ly/1xUip4t
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
*FOR PRODUCT INFO ON THE LE CREUSET DUTCH OVEN CLICK HERE: http://bit.ly/GzuG5p
BETH’S HOMEMADE CHICKEN NOODLE SOUP
Serves 8-10
INGREDIENTS
2 cups sliced carrots, into half moons (save peels, tops and ends)
2 cups of celery, sliced into half moons (save ends and any leafing parts)
1 yellow onion, quartered, skin on
2 cloves of garlic, peeled, quartered
1 tbsp peppercorns
2 bay leaves
8 sprigs of Thyme
1 whole chicken (cut up)
10 cups of water
1 cups of egg noodles
2 tsp of salt
2 tsp Italian Seasoning (dried basil, oregano etc)
8-10 tablespoons of chopped flat leaf parsley for garnish
METHOD:
Prep carrots and celery and place in a medium size bowl and set aside. Keep the carrot peels, and celery trimmings separately and set aside.
In a 5-quart stock pot add the carrot peels, celery trimmings, onion and garlic. Then add the peppercorns, bay leaves ad thyme.
Add 1 whole chicken that has been cut up into 8 pieces, and cut breasts in half, cutting through the bone with a chef’s knife or kitchen shears.
Add 10 cups of water. Cover and simmer for 1 hour.
Remove cooked chicken with kitchen tongs and allow to cool.
Then strain the broth through a fine mesh sieve. Discard the solids and transfer the broth into a clean 5-quart stock pot. Add chopped celery, carrots, cover and simmer on medium high heat until vegetables are tender.
In a separate pot, cook egg noodles according to package instructions.
Meanwhile while the noodles and vegetables are cooking, prep the chicken. Remove and discard the skin. Shred chicken off the bone with 2 forks, and set aside.
Add shredded chicken to the pot, add salt and Italian seasoning and cooked egg noodles.
Ladle into soup bowls and garnish with chopped flat leaf parsley.
VOID WHERE PROHIBITED. NO PURCHASE NECESSARY. LAST ENTRY 11:59PM (LOS ANGELES TIME) OCTOBER 7, 2013. MUST BE A LEGAL U.S. RESIDENT 18 YEARS OF AGE OR OLDER AS OF AUGUST 31, 2013. RESIDENTS OF NEW YORK AND FLORIDA ARE NOT ELIGIBLE. PRIZE IS SUBJECT TO TERMS AND CONDITIONS. SEE OFFICIAL RULES [this should be a link]. TRADEMARKS ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS.
http://www.momversation.com/beth%E2%80%99s-back-school-bonanza-contest-official-rules
http://www.momversation.com/beth%E2%80%99s-back-school-bonanza-contest-official-free-entry-form
Web Cams Sex