About Me

My photo

 NJ contractor since 1994, and a father, and husband. Contact me for all your construction questions.

Monday, August 22, 2011

Spanish Chicken Soup with noodles

  • Celery stalks
  • Carrots
  • Yellow onion
  • Virgin olive oil
  • Chicken backs
  • Water
  • Bay leaves
  • Angel-hair pasta
  • Salt
  • Cutting board
  • Cutting knife
  • Large skillet or soup pan
You will need the above to get started.

This is my own recipe. You can serve it before a meal, or as the main course. To start, peel three stalks of celery, peel 2 carrots and one onion of your choice. I prefer a Spanish onion. Then you want to chop them into thick pieces, trying to keep them all about the same size. After that get a wide skillet and place it over a med heat. To that you will add 3tbsps of olive oil. Get your veggies and toss them into your skillet, saute them for 3 minutes, make sure you stir them frequently. After they are tender, place your chicken backs into your skillet and cook for 3 minutes until they are nice and brown. After they are brown, pour in your 6 cups of water, and add to that 2 bay leaves. Simmer your soup for 1 hour. When the chicken is soft add your angel hair pasta and cook until your pasta is done to your liking. I also at that point drop in a few eggs. Serve with some nice crusty bread or tortilla chips. I hope you will try this recipe and enjoy it.