Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a simple dish, chicken soup (with bones). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

In this video you will learn how to make an extra meal from a Chicken dinner just by using the bones. Chicken stock made from the bones is a delicious foundation for soups and sauces. You can freeze or pressure can it for future use.

Chicken soup (with bones) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken soup (with bones) is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have chicken soup (with bones) using 18 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chicken soup (with bones):

1. Make ready 4 chicken thighs
2. Take 2 cups egg noodles
3. Get 1 cup cut carrots
4. Get 1/2 onion, chopped
5. Get 1/2 bell pepper
6. Get 3 celery sticks
7. Take Garlic powder
8. Get Onion powder
9. Make ready 1 salt and pepper to taste
10. Prepare 2 tbsp olive oil
11. Make ready 3 chicken bouillon or base
12. Get 1 tbsp olive oil
13. Get 3 tbsp butter
14. Get 2 tbsp hot sauce
15. Make ready 2 teaspoons basil
16. Get to taste Salt and pepper
17. Get 6 c water
18. Make ready (Cornstarch if you like it thinker)

Or you can boil the celery with the bones while making the broth base, then remove before creating. Medicinal chicken soup starts out with either a stock or bone broth as the base. Bone stock and broth are necessities in cultures that do not consume milk because the bones provide calcium and minerals in a form that the body can easily assimilate. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.

Instructions to make Chicken soup (with bones):

1. Pre heat oven to 350. Clean chicken and pat dry. 1Tbsp of olive oil all over chicken. Season chicken with garlic powder, salt and pepper. Add 1 &1/2 cups of water with 1 bouillon(I use base). Place in pan/dish cover with onions and bell peppers. Put it in the oven with foil for and hour.
2. Once chicken is done let cool while you chop carrots and celery to your desired size(1/2 in or smaller). Saute them in butter for 5 minutes. Then add juice from chicken cook on low while you cut chicken. I added the bell peppers and onions but you don't have to.
3. Add the remaining ingredients except the noodles.Cook for 15mins. Now add noodles cook for 10mins. Enjoy!

Because the stock is strained, it The bones and the meat don't have to come from the same bird. You can take bones leftover from a roast chicken or other meal, and make stock out of that. A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics. This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme. This chicken soup recipe has all the classic flavors but cooks more quickly than traditional chicken soups due to its simplified method.

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