Chicken Soup with Herbs
|Carrots||2 , diced|
|Garlic||6 Clove (30 gm), minced|
|Dried parsley||1 Tablespoon|
|Chicken broth/Vegetable stock||6 Cup (96 tbs)|
|Buckwheat groats||1 1⁄2 Cup (24 tbs) (Raw Kasha)|
|Diced boneless chicken||2 Cup (32 tbs) (Cooked Or Raw)|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Soup noodles||1⁄2 Cup (8 tbs)|
1.Pick a soup kettle, add all the ingredients,except salt.
2.Cook on a slow simmer, covered for upto 20 minutes
3.Season with salt to taste.
Chicken stock can be made easily with the bones of the chicken carcass,covered and simmered for 2-3 hours. Turkey stock can be made the same way.Use glass jars to preserve stock, leave room for freezing expansion.