Hello Dear Friends,
As you know, the weather has become quite unstable. This made us more prone to diseases, sweating when dressed a little thickly and trembling when wearing a little top.
I intend to cook more soup this winter compared to previous winters, as well as consume plenty of black pepper and lemon. I will continue with an intense pace until the New Year, I have to do whatever I can to not get sick. I also started taking vitamin supplements and saw a lot of benefits. At least I don't wake up tired or dizzy in the morning even though I work late.
By the way, as you know, I have a hernia story for the last 5 years, and this hernia annoys me from time to time. Even if I don't let you know, the last 2 weeks have tired me a lot. (Also during the marathon days when I was preparing for new projects.) Again, MR etc., we learned that my hernia had increased from 1 to 2 after saying this or that.
Now I started to do the daily movements given by the Pasha Pasha doctor. Anyway, don't worry, I have no pain right now. In fact, if I leave a little hasty, everything will be alright anyway :)
That's how it is with me, I hope you're in a good mood.
Before I forget, I make the soup especially from the baguette. Normally I use 2 instead of 6. I shred 2 of the boiled baguettes into the soup. I serve the remaining 4 baguettes after sautéing them in butter with red pepper flakes and thyme. You can have rice, pasta, microwave potatoes, it's up to you. Thus, a delicious and practical menu emerges.
Love…
Ingredients for Vegetable Noodle Chicken Soup Recipe
- 2 chicken drumsticks or thighs
- 1 medium potatoes
- 1 medium carrot
- 1 small onion
- 3 tablespoons of vermicelli
- 1,5 liters of water (1-2 glasses of hot water if necessary after boiling)
- 1 bay leaf
- Salt
- Black pepper
How to Make Vegetable Noodle Chicken Soup Recipe?
- Peel and chop the potatoes and carrots coarsely. Peel the onion and leave it whole. Place the chicken drumsticks in a medium saucepan.
- Add potatoes, carrots and onions on it and add water and salt.
- Cook over medium heat until chicken is tender and fully cooked.
- Take the cooked chicken from the pot to a plate and shred it.
- Take the onion out of the pot and separate it and pass the soup through the blender.
- Add 3 tablespoons of noodles and shredded chicken pieces to the pan. Add hot water to your desired consistency.
- When the noodles are cooked, transfer them to serving plates. Serve with lemon and hot pepper oil, if desired.