About the Recipe
In the comforting embrace of the Wake'n'Bake Lounge, where each dish is a narrative, we redefine the classic chicken soup by infusing it with cannabis, enhancing both its comforting properties and its ability to soothe.
Ingredients
- 1 tablespoon cannabis-infused olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- Fresh parsley, chopped, for garnish
Preparation
1. In a large pot, heat the cannabis-infused olive oil over medium heat. Add the onion, carrots, and celery and cook until they begin to soften, about 5 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the bay leaves, thyme, rosemary, salt, and pepper.
4. Reduce heat to a simmer and add the shredded chicken. Let simmer for 15 minutes.
5. Add the egg noodles and cook according to package instructions until al dente.
6. Adjust seasoning as needed, remove bay leaves, and serve hot garnished with fresh parsley.