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Personal Style
Apparel
Skin
Scene
Measurements
Length
4.07 m
Wingspan
2.48 m
Weight
88.54 kg
Genetics
Orca
Bar
Bar
Obsidian
Daub
Daub
Orca
Lace
Lace
Hatchday
Breed
Eye Type
Level 1 Spiral
EXP: 0 / 245
STR
5
AGI
9
DEF
5
QCK
8
INT
6
VIT
6
MND
6
Lineage
Biography
Grandma’s Chicken Noodle Soup
Just like grandma used to make when lying sick in bed. Perfect for any cold.
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Ingredients • 2 tablespoons extra-virgin olive oil • 1 medium onion, chopped • 3 garlic cloves, minced • 2 medium carrots, cut diagonally into 1/2-inch-thick slices • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices • 4 fresh thyme sprigs • 1 bay leaf • 2 quarts chicken stock, recipe follows • 8 ounces dried wide egg noodles • 1 1/2 cups shredded cooked chicken • Kosher salt and freshly ground black pepper • 1 handful fresh flat-leaf parsley, finely chopped Chicken Stock: • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded • 2 carrots, cut in large chunks • 3 celery stalks, cut in large chunks • 2 large white onions, quartered • 1 head of garlic, halved • 1 turnip, halved • 1/4 bunch fresh thyme • 2 bay leaves • 1 teaspoon whole black peppercorns |
How to make this recipe Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Chicken Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Source: x[/size] 
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