Servings
6
Ingredients:
2 lbs. chicken legs, quartered
1 Tbsp. olive oil
2 carrot sticks, chopped
1 celery stick, chopped
1 small potato, diced
SPICES
2 tsp granulated onion
1 1/2 tsp granulated garlic
1/2 tsp turmeric
1/2 tsp roasted coriander powder
1 tsp salt
1/2 tsp ground black pepper
6 cups water
3 cups egg noodles
Directions:
First clean the chicken and wash well with cold water. Dry the chicken and season on both sides with salt, pepper, granulated garlic, and granulated onion. Heat up a 16 to 20 quart stockpot. add olive and chicken. Sauté the chicken on each side until golden brown (about 20 minutes). Add spices: Onion, turmeric, garlic, coriander, salt and pepper. Add the carrots, celery, potatoes and the water. Cover and bring to a boil. Cook covered on a medium low heat for about 1 ½ hours. Uncover and add noodles.
Cover and cook for an additional 15 minutes until noodles are soft. Serve as a main meal or complementary side dish.
Perfect winter soup!
