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The ingredients needed to prepare Mike's, "Sick Day," Chicken Noodle Soup:
- You need ● For The Chicken Noodle Soup
- Prepare 4 box (32 oz) Chicken Broth [with sodium- reserve 1]
- Use 3 large Chicken Breasts [de-thawed & fat trimmed]
- Use 1 small White Onion [quartered]
- Prepare 2 tsp Dried Italian Seasoning
- Take 1 tsp Chicken Bouillon
- You need 1/2 tsp Sea Salt
- Provide 1/4 tsp Celery Salt
- Use 1 tsp White Pepper
- Get 1 tbsp Minced Garlic
- Take 1 tbsp Dried Parsley
- Prepare 1/2 tsp Dried Rosemary
- Prepare 1/2 tsp Dried Thyme
- Provide 3 small Bay Leaves
- You need 2 cup Baby Carrots [halved]
- Get 1 small Splash Olive Oil
- Use 2 cup Celery [chopped with leaves]
- You need 1 (12 oz) Bag Wide Egg Noodles
- Take ● For The Optional Ingredients
- Take 1 cup Fresh Mushrooms
- Prepare 1/2 cup Fresh Basil
- You need 1/3 Cooking Sherry
- Use 3/4 Heavy Cream
- Prepare Optional Sides
- Take 1 box Croutons
- Use 1 loaf French Bread
Instructions to make Mike's, "Sick Day," Chicken Noodle Soup:
- Author's Note: Keep chicken separated from other kitchen items and ingredients until boil to avoid any risk of cross-contamination.
- Also, dark chicken meat with the bone in [like that of chicken thighs, etc,.] make for a more flavorful soup. Just pull meat from the bone once they're fully cooked. I used chicken breasts since that's what I had on hand.
- Add everything together in a large pot except for your celery, carrots, noodles, 1 of your 4 boxes chicken broth and anything from the, "Optional Ingredients," category.
- Turn on high and boil for 35 minutes.
- Pull cooked breasts, quartered onions and Bay Leaves from broth. Discard onions and Bay Leaves. * Make certain your breasts are fully cooked and not pink in the middle. If they are, boil longer.
- Place celery and carrots into broth and boil for 15 minutes.
- Add egg noodles to your boiling broth. Boil 8 minutes longer, [or as per your noodle manufacturers recommendations] stirring regularly. There's no need for oil or salt even if recommended by the manufacturer. They're both already in your broth.
- Add shredded chicken. Also, add your reserved box of chicken broth if some or most of your original broth has dissipated. Boil 5 more minutes longer.
- If you find even more fluid is required, especially after refrigerating, just add tap water. There's plenty enough chicken flavor in this soup to add it and not alter the taste.
- Authors Note: You can add croutons to the side or crisp your bread in the oven if anyone's suffering from a scratchy throat.
- Serve soup in a bowl with a handle so it can be eaten while in bed. Also, serve with any absorbent bread of your choosing. Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely
Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you are going to use was saved properly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state just how long you can keep the food and if it needs to go in the fridge.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of instance, you may see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it does not indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
Following this date that the quality of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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