鸡汤面

这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。

这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。

I have been blogging for over 10 years,所以我的博客上怎么可能没有一个经典的鸡汤面食谱呢?我有很多种鸡汤,这样地鸡Shiitake and Wild Rice Soup,这鸡桑科哥,而这菠菜蒜皮鸡汤.Well problem solved!!

Funny thing is,我一直在白手起家地做鸡汤面,通常当我烤鸡肉并用尸体做原料时。对于这个配方,我把它简化了,这样你可以在一周中的任何一个晚上用鸡汤做它。当然,if you have your own stock you can use that instead.I love using boneless skinless chicken thighs which are more tender and less dry than using breasts.你可以在骨头上或骨头下使用它们,whatever you have.Of course if you prefer using breasts you can use that instead.

How To Make Chicken Noodle Soup

这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。

This is the best remedy for a cold,but also perfect anytime you crave comfort food.My kids love it,and it's perfect to pack in a thermos for school lunch.You can use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy.You don't need an Instant Pot to make this,我为炉子和压力锅提供了方向。

这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。

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鸡汤面

这道自制的经典鸡肉面汤配方简单快捷,可以放在炉子上的锅里,也可以放在速溶锅里。

成份:

  • 4 boneless skinless chicken thighs,trimmed of all fat (about 1 pound total)
  • 1/4 teaspoon kosher salt
  • 1茶匙橄榄油
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup peeled and sliced carrot
  • 3 cloves garlic,minced
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • 黑胡椒,to taste
  • 1 cup (1 1/2 oz) egg noodles
  • 西芹,for garnish

Directions:

即时罐:
  1. Season the chicken with salt.
  2. Press saute and add the oil.
  3. 加入洋葱,西芹,carrot and garlic and sauté until soft,4到5分钟。
  4. 加鸡肉,肉汤,bay leaves and 1/8 teaspoon black pepper.
  5. Cover and cook high pressure 15 minutes,let the pressure release naturally.
  6. 丢弃月桂叶,用两个叉子把鸡肉粗切碎,然后回到汤里。加入面条,高压煮2分钟。Quick or natural release.
  7. 用欧芹装饰食用。
STOVE:
  1. Season the chicken with salt.
  2. Heat a large pot or Dutch oven over medium high heat.
  3. 加入油,onion,西芹,carrot and garlic and sauté until soft,5 minutes.
  4. 加鸡肉,chicken broth,1/4 cup water,bay leaves and 1/8 teaspoon black pepper.
  5. 在高温下煮沸,然后盖上盖子,把它煮慢,用叉子把鸡肉煮到很容易碎,about 35 minutes.
  6. 丢弃月桂叶,用两个叉子把鸡肉粗切碎,然后回到汤里。add the noodles and cook according to the package directions.
  7. 用欧芹装饰食用。

Nutrition Information

Yield:4 servings,Serving Size:1杯1/2杯

  • Amount Per Serving:
  • Freestyle Points:4
  • 点+:
  • Calories:223.5 calories
  • 总脂肪:6.5g
  • 饱和脂肪:1.5g
  • Cholesterol:117mg
  • Sodium:7.5.5mg
  • Carbohydrates:3.5克
  • 纤维:1.5g
  • Sugar:3G
  • Protein:22.5g
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Photo Credit:拉尔森