Updated Nov 2, 2015Chatelaine
Butcher's Chicken Broth, recipe link below
celery stalks, diced with leaves, about 1 cup
small leek, sliced (white and light-green parts only)
large carrot, diced, about 1 cup
skinless, boneless chicken thighs
egg noodle pasta
- BOIL Butcher’s chicken broth in a large pot. Add celery, leek, carrot, savory and salt. Season with fresh pepper. Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender, 10 min.
- ADD chicken thighs and continue cooking until no pink remains, about 10 min. Transfer chicken to a plate. Cool slightly and shred using 2 forks.
- ADD noodles and cook until just tender, 5 to 7 min. Stir in chicken and parsley.