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- 5 lb whole chicken
- 1 bunch carrots *chopped about 3 cups
- 1 lg brown onion *diced about 2 1/2- 3 cups
- 7-8 stalks celery *diced about 2 1/2 cups
- 7-8 cloves garlic *mashed or diced about 2 tbsp
- 2 quarts chicken stock or broth
- 2 cups water
- 1 tbsp thyme
- 1 1/2 tsp basil
- 1 tsp sage
- 2 bay leaves
- 14.5 oz canned stewed tomatoes
- 6-8 oz egg noodles
- 8 oz frozen corn
- 8 oz frozen peas
- salt & pepper * to taste
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Place the first 11 ingredients in a large stock pot making sure chicken is fully covered in liquid.
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Bring to a boil over high heat, stir well and then lower heat to med/low. Cover pot and simmer stirring occasionally until chicken just begins to fall off the bone, about 1 1/2- 2 hours.
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Remove chicken from pot and place on plate. Let chicken cool just enough to debone meat with burning fingers.
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Meanwhile increase heat and add tomatoes and noodles. Cook noodles until just before al dente. Turn off heat and add chicken pieces, frozen corn and frozen peas. Stir well. Cover pot and let sit for 5- 10 mins (see tips above).
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Stir well, salt and pepper to taste. Enjoy!
Notice :
*Please use as many organic ingredients as possible.
1. There are some vegetables and fruit in the kitchen.
2. How much is a bowl of beef noodle soup?
3. Is "banh xeo" popular in your hometown?
4. Cooking blogs are a great source of information about recipes.
5. Some people enjoy making their own meals at home.
6. Vietnam is famous with its traditional and delicious dishes.
1. There are some vegetables and fruit in the kitchen.
2. How much is a bowl of beef noodle soup?
3. Is "banh xeo" popular in your hometown?
4. Cooking blogs are a great source of information about recipes.
5. Some people enjoy making their own meals at home.
6. Vietnam is famous with its traditional and delicious dishes.
1. How much is a bowl of chicken noodle soup?
=> What __is the price of a bowl of chicken noodle soup?_________________________________________________________
2. Collecting and trying recipes from foreign countries is one of Lan’s interest.
=> Lan is ___interested in collecting and trying recipes from foreign countries_______________________________________________________
3. My school bag is not the same as yours.
=> Your school bag ___is different from mone_______________________________________________
4. Blues is more interesting than country music.
=> Country music is not __as interesting as blues ____________________________________________
5. My sister likes fried fish very much.
=> Fried fish is my sister's favorite food
Question 5: I like beef noodle soup and my friends do ,_________
A. too B. so C. either D. neither
Question 6: He is a famous_____.His paintings are well-known all over the world
A. poet B. singer C. painter D. musician
Question 8: Her hobbies are _________photos and collecting toys
A. collecting B. taking C. playing D. writing
Question 9: There isn’t ________water in the bottle.
A. a B. an C. some D. any
Question 10: Orange juice is my favourite ____________
A. food B. drink C. dish D. recipe
Question 11: Turn the TV off. The show is…………………
A. exciting | B. peaceful | C. tiring | D. boring |
|
|
|
|
Question 12: Mozart was one of the famous……………….of classical music.
A. actors | B. composers | C. artists | D. makers |
Question 13: His daughter wants to become a well-known……….but she has no talent at all.
A. act | B. actor | C. actress | D. action |
Question 14: Is there _____________ rice?
A. a lot of B. some C. any D. a
Question 15: Huong Pagoda ____ was visited by thousands of tourists during the first three months of the Lunar Year.
A. Event B. Celebration C. Holiday D. Festival
Question 16: We can fold the omelette _____half .
A .into B. in C. on D. of
Question 17: Pour some water_____ the pan to cook the broth.
A. into B. to C. on D. in
1. The main idea of the passage is an introduction to pho
2. The word similar means a class of adjectives having some or more of the same, almost similar, in certain aspects mentioned. Similarities of similarity can be identical in many respects or similar in functional forms, uses, quality indicators, technical features and other basic properties of each of these objects. with another object.
21. Have you ever seen some => any tigers in this zoo?
22. We don’t have many => much spare time these days.
23. Tom likes eating com hen whenever he visit => visits Hue.
24. How are => is the broth for chicken noodle soup made?
25. You should to use => use the microwave to warm the food up.
Pho is one of the(1) most popular Vietnamese dishes.What is Pho?Pho is a Vietnamese noodle soup consisting(2) of broth,rice noodles,herbs and meat.There are two basic(3) kinds of Pho and that is Pho Bo (beef noodle soup) and Pho Ga (chicken noodle soup).Pho Bo is beef(4)______that is made by stewing cow bones in a large pot for quite a long(5)time.Pho Ga is quiet similar to Pho Bo.Instead of beef broth,chicken broth is made by(6) stewing chicken bones.The noodle itself made from varieties of rice.The ingredients and toppings many vary a slight bit in the North and the South.Pho is normally eaten for breakfast,(7 moreover many of people eat at lunch ,or(8)at dinner.
Pho is one of the most popular Vietnamese dishes. What is pho? Pho is a Vietnamese noodle
soup consisting of broth, rice noodles, herbs and meat. There are two basic types of pho and that is
Pho Bo (beef noodle soup) and Pho Ga (chicken noodle soup). Pho Bo is beef broth that is made by
stewing cow bones in a large pot for quite a long time. Pho Ga is very similar to Pho Bo. Instead of
beef broth, chicken broth is made by stewed chicken bones. The noodle itself is made from varieties
of rice. The ingredients and toppings may vary a slight bit in the North and the South. Pho is normally
eaten for breakfast, but many of people eat at lunch, or even dinner.
Nếu bạn nói ở trong quyển sách...thì không phải ai cũng có nhé :) Đề bài cũng lười ghi thì ai mà giúp được :)
1. Separate breast and thigh meat from bones: Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup.Discard the breast and thigh skin. Remove and discard excess fat from chicken pieces.
2. Parboil bones for 3 minutes: Place breast and thigh bones, the back, leg, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot.
3.Make stock with parboiled bones, celery, carrots, onion, garlic, thyme, parsley, peppercorns: Return the now parboiled bones to the clean pot. Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.) Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot. Cover with an inch or two of water (about 3 quarts). Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours.
4.Strain bones and solids from the stock: At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you can use it in a chicken salad. Rinse out the pot and return the stock to the pot.
5. Salt the stock: Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for each quart of stock, add 2 teaspoons of salt.
6.Add carrots, celery: Add the sliced carrots and celery to the stock, bring to a simmer.
7. Cut raw chicken breast and thigh meat, add to stock: Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock.
8. Add noodles, bring to simmer: Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook.
9. Add parsley, salt, pepper, thyme to serve: Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste