Best Healthy Comfort Food
Ingredients- (Serves 4)
2 cans (total around 800 grams) of chicken broth
1&1/2 ~2 onions, chopped
1 large carrots, peeled & chopped
10~12 celery ribs, chopped
2 cups (around 100-120 grams) of fusilli pasta
1 (400 grams) skineless, boneless chicken thigh
1~2 teaspoons of unsalted butter
Salt, black pepper, & parsley
How To Make-
1. Chopped all ingredients into small pieces
Onions & carrots, around 1cm
Use the moddle range of celery ribs, chopped into around 0.3~0.5cm in width
Chicken, bite sized pieces
2. Melt butter in a saucepan over midium heat, then add onions and Sauté for 3-5 mins until soften.
Tips: leave some onions later to cook with chicken thigh
Continue adding carrots & celery, Sauté for another 3 mins
Tips: add just a little black pepper to intense the flavor
3. Meanwhile, pour chicken broth and equal amount of water into stock pot, boil over high heat
4. Stir in Sautéed onions, carrots, and celery
5. Bring the vegetable and chicken broth to boil, then reduce the heat to low and continue simmer for at least 30 mins, until the stock is filled with sweet vegetables flavor
6. Meanwhile, stir fry chicken with a little Sautéed onions until the surface just cooked
Tips: add just a little black pepper to intense the flavor
7. Stir in chicken & onions, then cooked another 10 mins.
8. Add salt & black pepper (adjust amount to desired taste)
9. Cook fusilli in another pot with boiled water, drained, cooked another 2~3 mins with chicken vegetable stock.
Tips: don't cook the fusilli over tender. For example, usually the fusilli needs 10~15 mins to al dente. In chicken noodel soup , we only need to cook the the fusilli
with boiled water around 8~13 mins, drained the fusilli then cooked another
2~3mins with the chicken vegetable stock to absorb the flavor.
10. Served in an individual bowl and garnished with parsley
Tips: leave the fusilli and stock seperatly to prevent fusilli continue absorbing the stock if you want to preserve the leftover
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