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26 ingredients, 11 steps, cooking Mike's, "Sick Day," Chicken Noodle Soup

Hi my mother, now you get cook recipe Mike's, "Sick Day," Chicken Noodle Soup with 26 ingredients and 11 steps. Next this is how to make it, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 26 ingredients and 11 stages of easy cooking Mike's, "Sick Day," Chicken Noodle Soup.

Ingredients all Mike's, "Sick Day," Chicken Noodle Soup

1. Prepare : ● For The Chicken Noodle Soup.
2. You need 4 box (32 oz) : Chicken Broth [with sodium- reserve 1].
3. You need 3 : large Chicken Breasts [de-thawed & fat trimmed].
4. You need 1 : small White Onion [quartered].
5. Prepare 2 tsp : Dried Italian Seasoning.
6. It’s 1 tsp : Chicken Bouillon.
7. Prepare 1/2 tsp : Sea Salt.
8. You need 1/4 tsp : Celery Salt.
9. You need 1 tsp : White Pepper.
10. You need 1 tbsp : Minced Garlic.
11. It’s 1 tbsp : Dried Parsley.
12. You need 1/2 tsp : Dried Rosemary.
13. It’s 1/2 tsp : Dried Thyme.
14. It’s 3 : small Bay Leaves.
15. It’s 2 cup : Baby Carrots [halved].
16. You need 1 : small Splash Olive Oil.
17. Prepare 2 cup : Celery [chopped with leaves].
18. You need 1 (12 oz) : Bag Wide Egg Noodles.
19. Prepare : ● For The Optional Ingredients.
20. Prepare 1 cup : Fresh Mushrooms.
21. Prepare 1/2 cup : Fresh Basil.
22. It’s 1/3 : Cooking Sherry.
23. Prepare 3/4 : Heavy Cream.
24. It’s : Optional Sides.
25. You need 1 box : Croutons.
26. It’s 1 loaf : French Bread.

If all material requirements Mike's, "Sick Day," Chicken Noodle Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mike's, "Sick Day," Chicken Noodle Soup

1. Author's Note: Keep chicken separated from other kitchen items and ingredients until boil to avoid any risk of cross-contamination.
   
2. 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.
   
3. 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.
   
4. Turn on high and boil for 35 minutes.
   
5. 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.
   
6. Place celery and carrots into broth and boil for 15 minutes.
   
7. 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.
   
8. 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.
   
9. 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.
   
10. Authors Note: You can add croutons to the side or crisp your bread in the oven if anyone's suffering from a scratchy throat.
    
11. 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!
    
12. Finish and Enjoy.

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