posted by Sue Freeman 08-05-98 5:28 PM
Chicken Noodle Soup
SOURCE: Cooking Light YEAR: 1993 ISSUE: Mar/Apr PAGE: 140
10 SERVINGS
13 cups water
1 tablespoon black peppercorns
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
3-3/4 pounds chicken pieces, skinned
3 medium parsnips or carrots, each scraped and quartered
3 cloves garlic, halved
2 medium leeks or onions, each trimmed and quartered
2 stalks celery, each quartered
2 cups sliced carrot
3/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups fine egg noodles, uncooked
Make double batches of the broth and freeze it for later use.
Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.
Remove chicken pieces from broth; place chicken in a bowl, and chill 15 minutes.
Strain broth through a sieve into a large bowl; discard solids.
Remove chicken from bones; shred meat into bite-size pieces;
discard bones. Return broth to pan.
Add chicken, sliced carrot, salt, and pepper; bring to a boil. Partially cover, reduce heat to medium, and cook 10 minutes.
Add noodles; partially cover, and cook an additional 10 minutes.
Yield: 10-1/2 cups (serving size: 1-1/2 cups).
Chicken Noodle Soup
SOURCE: Cooking Light YEAR: 1998 ISSUE: Jan/Feb PAGE: 162
8 SERVINGS:
1 tablespoon stick margarine or butter
1 cup chopped carrot
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
3-1/2 cups low-salt chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
1 pound skinned, boned chicken breast halves, cut into 1-inch
pieces
2 tablespoons chopped fresh parsley
Preparation time: 12 minutes Cooking time: 21 minutes
Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; saute 3 minutes.
Stir in flour.
Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil.
Cover, reduce heat, and simmer 5 minutes.
Add noodles and chicken, and bring to a boil.
Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
Yield: 8 servings (serving size: 1 cup).