2 Liters Water.400 Grams Chicken Thigh / Legs
( With bone ).
1 Spring Onion Chopped.
8-10 Cloves Garlic - Crushed.1 Carrot Chopped.
2 Stalks Celery - Chopped.
1-2 Bay Leaves.
Simmer the above covered on low heat for about an hour.Strain and reserve the stock, retain chicken , discard the rest.This is your beautifully flavored stock which will be reduced to approximately 1.5 liters .Adjust seasoning.
Chop the boiled chicken to
1 Cup Sweet Corn Kernels.
Boiled Noodles - Depending how noodly and thick you want your soup.
2 Egg Whites Whisked. ( Optional )
1 Tablespoon Butter.
, noodles and chicken for a few minutes on low heat .Add boiling hot stock , and gently simmer for a
then stir in whisked egg white , and take off with a twist of lemon juice if desired.Hearty , wholesome and total comfort food
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