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Intro
Prep the carrots, parsnips, celery, and onion.
Prep and wash the leek.
Saute the vegetables.
Add the chicken, herbs, and chicken broth, then simmer.
Remove the chicken breasts and shred them with two forks.
Add the shredded chicken back to the pot.
Serve up the chicken soup.
Taste test and tips.
How to store chicken soup leftovers.
Putting a whole three pound chicken into a large pot
Cut four stalks of celery
Add all vegetables to the pot
Bring everything to a boil over medium-high heat
Transfer the chicken and vegetables from the pot to a large bowl
Strain the broth through a fine colander
Pick the meat from the bones
Chop the carrot
Add the chopped vegetables to the soup
Add some chicken bouillon