How to make Chicken Noodle Soup Bondi Harvest
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1 clove of Garlic
1/2 medium Onion
1 Tbsp Fennel seed
2 Organic free range Chicken Drumsticks
1 Lt Water
1 serve of spaghetti
Mint to garnish
Chop your chilli, garlic, and onion and sweet down in a pan along with your fennel seed. We used coconut oil to do this but another oil or butter would also work. When your onion is wilted and soft add your Chicken drumsticks. Make sure they get a bit of colour before adding your water.
Then everything simmer away with a lid on until chicken meat is cooked and starting to fall off the bone. At this point remove the chicken and add your noodles (we used spaghetti). Cook until ready.
Pull the meat off your chicken drumsticks and add back into the broth - plate and serve.
Music by Jai Pyne
© Bondi Harvest 2014
Summer Harvest Soup With Corn, Tomatoes & Zucchini
This Summer Harvest Soup is chock full of veggies straight from the garden and an easy and delicious way to use up an overstock of summer produce.
Try serving it topped with a dollop of chimmichuri or fresh pesto!
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VEGETABLE SOUP - How to make simple Basic VEGETABLE SOUP Recipe
SOUP'S ON...loaded with flavors that make this CLASSIC VEGETALBE SOUP an all time favorite. A healthy and hearty dish that is sure to warm the soul and put a smile on your face. Click on Show more below for recipe...
2 cup potatoes, peeled, rinsed and cubed
1 cup carrots, sliced
1 cup celery, sliced
1 cup onions, diced
1 cup corn, drained
1 cup lima beans, drained
1 cup fire roasted tomatoes
1 cup broth, vegetable or chicken
2 cup tomato juice
2 teaspoons vegetable oil
2 teaspoons salt
1/2 teaspoon fresh cracked pepper
In a large Dutch oven or heavy sauce pan, over medium heat, add oil. Add carrots, celery and onions to heated oil. Sautee for 6-8 minutes or until vegetables are lightly golden brown around edges.
Add potatoes, broth, fire roasted tomatoes, tomato juice, salt and pepper.
Bring to a boil, turn down heat to medium low and cook for the next 20-30 minutes or until potatoes are tender, Check potatoes by using a fork.
Add corn and lima beans. Bring to a boil and simmer for 10 minutes.
Addition broth or water maybe add to thin liquid in soup if desired.
TIPS: Store soup in airtight container for up to 3 days in refrigerator.
Cooking With Miss O #38 - Harvest Chicken Soup, Waldorf Salad
A very healthy chicken soup recipe combined with a delicious fresh fruit salad! Waldorf Salad was created in the 1890's at the Waldorf-Astoria Hotel in New York... our version is a bit healthier than the original.
Freeze Dried Chicken and Broth in a Harvest Right Home Freeze Dryer
In this video we show you how to adjust your older Freeze Dryer to be able to process Chicken Broth or other high water content items like milk, eggs and soups.
Note that the newest version of freeze dryer does not need to be adjusted front to back.
For more information on Harvest Right Freeze Dryers, please visit out page at:
EASY ROTISSERIE CHICKEN SOUP RECIPE! | Nat + Wes DAILY VLOGS
NOTHING LIKE CHICKEN SOUP TO WARM YOUR BODY AND SOUL!
[CLICK SHOW MORE FOR FULL RECIPE AND LINKS!]
1 Rotisserie Chicken (separate meat from skin and bones)
6 large carrots (Save peels if organic. If not organic, add chopped carrots to broth instead of peels.)
7 large celery sticks (save 2 for broth)
1 large yellow or white onion (1/2 finely chopped for soup other 1/2 largely chopped for broth)
1 sheet Yaki Nori seaweed (draws flavor from vegetables and chicken carcass, but isn't necessary)
Combine chicken bones and skin, carrot peels, 2 celery sticks, seaweed, and 1/2 onion, and 2 tbs salt in 8 cups of water and set to boil. Once at a rolling boil turn down to medium low and simmer for 1- 6 hours. The longer you simmer the stronger and more flavorful the broth will be.
Strain broth to remove everything but liquid.
Add 2 tsp each of onion powder, garlic powder and thyme. Other fresh or dried herbs may be added to your liking.
Add in chopped veggies and chicken meat. Simmer on medium high for 12 hour. Salt to taste.
We like to serve our Chicken Soup with white or brown rice, or cooked pasta. A dash of your favorite hot sauce adds a nice kick!
Let us know if you tried our recipe and give this video a thumbs up if you enjoyed it!
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How to Make Chicken Noodle Soup - Homemade Soup Recipe
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It's no big surprise that January is National Soup Month. It's freezing after all. And this classic, homemade Chicken Noodle Soup is the soup you NEED when you NEED soup.
Stuck in a blizzard? Fighting a cold? Mending a broken heart? Facing the reality that you didn't win Powerball? Chicken Noodle Soup is here to comfort you… even if it can't make you a billionaire.
Get the Chicken Noodle Soup Recipe:
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STAY FIT SUNDAY | HARVEST VEGETABLE SOUP
Hi everyone!!! Welcome back to this week's Stay Fit Sunday! We are making some Harvest Vegetable Soup and it is one of the best soups I've ever had and made! I hope you give it a try! Much love and thank you so much for watching! Xo Ivett
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Last week's Stay Fit Sunday:
Dani's Harvest Soup:
Broccoli Stem Soup:
2 medium zucchini's, chopped
1 yellow onion, chopped
1 extra large tomato, chopped
1 bunch of basil, chopped
4 cloves garlic, chopped
1 can sweet corn
4 cups (1 carton) low sodium chicken broth/vegetable broth or water
1/4 cup parmesan cheese
1. Chop up all vegetables and basil.
2. In a large pot add 2 tbsp olive oil and turn stove to medium heat. Add in onions and cook about 3 minutes.
3. Add zucchini, tomato and garlic and cook about 5 minus to take raw edge off veggies. Season with sea salt and black pepper.
4. Add in can of corn and 4 cups (1 carton) chicken broth and bring heat to boil.
5. Add basil and parmesan cheese and cook for 2 minutes or until zucchini is tender and serve!
Chicken Soup Recipe - Delicious Chicken Soup With Fresh Vegetables - Cooking Skills
Chicken soup with mushroom and cabbage is very yummy and healthy too. I cook this recipe for family lunch. Hope you guys enjoy watching. Thank you.
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