Chicken Noodle Soup 雞湯麪
用料
Butter 黃油 | 1 tbsp |
Onion(sm. Dice) 洋蔥(小粒) | 1/2 cup |
Celery(sm. Dice) 芹菜(小粒) | 1/2 cup |
Carrot(Sliced) 胡蘿蔔(切片) | 1/2 cup |
Cook Chicken(med. Dice) 熟雞肉(中粒) | 1/2 lb |
Chicken stock 雞高湯 | 2 qt |
Egg Noodles(cooked) 蛋面(煮熟) | 1 1/2 cup |
Dried Basil 幹羅勒 | 1/2 tsp |
Dried Oregano 幹牛至 | 1/2 tsp |
Bay leaf 月桂葉 | 1 |
Fresh Parsley (garnish) 新鮮香葉(裝飾用) | 1 tsp |
Salt 鹽 | TT 適量 |
Pepper 黑椒 | TT 適量 |
Chicken Noodle Soup 雞湯麪的做法
Sweet the onion, celery and carrot in butter. Do not brown. 將洋蔥、芹菜和胡蘿蔔在黃油中煸香,不要炒至焦黃。
Add the chicken stock, bay leaf, oregano and basil. Simmer for 20 minutes. 加入雞高湯、月桂葉、牛至和羅勒。慢火煮20分鐘。
Add the noodles and chicken. Simmer another 10 minutes. 加入麪條和雞肉。再煮10分鐘。
Serve in bowls, garnished with fresh parsley. 裝入碗中,用香葉裝飾。