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We hope you got benefit from reading it, now let’s go back to good ol' chicken noodle soup recipe. You can cook good ol' chicken noodle soup using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Good ol' Chicken Noodle Soup:
- Prepare 1 packages of Egg noodles
- You need 1 medium Whole Chicken
- Prepare 2 cup Baby carrots
- Provide 1/2 sliced Green Pepper
- Provide 1 medium Sliced tomato
- Get 1/2 small Chopped cabbage
- Prepare 1/2 Chopped Onion
- Provide 1 dash Salt, pepper, Goya Sazon, season salt
- Prepare 2 Goya Chicken bullion
- You need 1 quart Or as needed Water
- Use 1/4 Chopped Garlic
Steps to make Good ol' Chicken Noodle Soup:
- Use a large pot
- Add quart of Water
- After cleaning Chicken cut the legs and wings off
- Season the whole chicken (legs and wings)
- Add chicken to the pot
- add the 2 billions and let it dissolve for about a minute
- Add the rest of ingredients
- Cook high for 30 minutes then on medium flame for about 1 hour
- After 1hour check to see if more water is needed and add if so
- Once all is cooked, turn off flame and let rest for 20 -30 minutes, it will also cool off some!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods 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 disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly first
Cover raw meat or fish and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to be sure everything you’re likely to use has been saved properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you can keep the food and whether it must go from the fridge.
This sort of food often has special packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, colour or texture might start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, make sure you only use it in dishes where it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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