Chicken Soup

Ingredients

• 1 chicken breast
• 2 chicken thighs
• 5 medium yukon/yellow potatoes, peeled and cubed
• 1.5 cups noodles
• 1 medium carrot, cubed
• 1 medium onion, cubed
• 1 bell pepper, cubed
• Parsley, chopped
• 1 cup/can cooked mushrooms
• 1 can black beans
• Salt
• Black Pepper
• 1 clove garlic, peeled, pressed

Instructions

1. Place chicken meat in a large pot. Fill the pot to 3/4 full with water, place on a stove and turn to medium high heat and cook for about 40 minutes until the chicken is tender. With a slotted spoon continuously skim the water from impurities. While it's cooking work on the rest of the vegetables.
2. In a skillet, over high heat, saute the onions in 3-4 tablespoons oil, constantly mixing with a spoon until golden in color. Add the carrots, bell pepper and saute for another 3-4 minutes. Add a ladle of broth from the pot with the chicken into the skillet, quickly cover with the lid and let the vegetables cook on low for about 7-8 minutes.
3. In a separate pot, bring about 2 qts of water to boil. Drop the noodles and cook until al dante. Drain and rinse with warm water.
4. Once the chicken is almost ready, drop the cubed potatoes and let them cook until soft, but not falling apart, about 10 minutes.
5. When the potatoes are cooked, take out the meat into a separate dish and shred it into small pieces using mixer with a paddle attachment, or two forks.
6. Transfer the vegetables from the skillet into the pot, add canned beans, mushrooms, shredded chicken, noodles, salt, pepper (to taste) and garlic. Let the soup come to boil.
7. Turn heat off. Add chopped parsley. Serve with a dollop of sour cream.

Notes