Turkey/Chicken Soup
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4
cups
Chicken Stock
1/2
cup
diced
Carrots
1/2
cup
whole
Celery
1
cup
Rice, White
1
cup
Egg Noodles
2
whole
boneless
Chicken Thighs
2
Tbsp
Canola Oil
Prep Time:
20
Cooking Time:
80
- In a large pot add in oil and heat at medium low heat until shimmering. Then add in chicken thighs skin side down.
- Sautee’ chicken until golden brown on the skin side, about 4-5 min. Then flip and brown on the other. Remove chicken from the pot.
- Add in the carrots and celery, sautee’ for 2-3 miniutes until soft. Then add in all the turkey stock, and the chicken thighs.
- Bring to a boil then reduce to a simmer, cover and let simmer for 1 hour or until the chicken is cooked through (165)
- When finished, pull chicken from the pot and shred and add back. Add salt and pepper to taste.
- Enjoy