Recipe for the Month of February 2004
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Old-Fashioned Chicken Noodle Soup
Courtesy of Gourmet Magic
Got the flu??? This old-fashioned chicken soup probably won’t cure you but it will definitely make you feel better. Along with your favorite sandwich, it is the perfect winter dinner. This recipe makes quite a potful but it freezes very well.
Ingredients:
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16 cups canned low-salt chicken broth
Directions:
Pour the chicken broth into a large heavy pot. Add the 8 pieces of chicken (you can also add the back piece during the initial cooking). Bring to a boil. Reduce heat, partially cover and simmer until chicken is cooked through, about 20 to 30 minutes. Transfer the chicken to a cookie sheet lined with paper toweling to cool. Discard the chicken skin, bones and back piece if it was added to the broth. Cut the chicken into bite-size pieces and set aside. Strain any fat off the top of the broth.
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One 3 to 4 pound chicken, cut into 8 pieces
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2 heaping tablespoons More Than Gourmet Glace de Poulet Gold
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½ chopped onion
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3 carrots, peeled and thinly sliced
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3 celery stalks, sliced
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2 tablespoons butter
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2 cups sliced mushrooms
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1 tablespoon fresh lemon juice
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½ cup fresh parsley, chopped
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8 ounces wide egg noodles
Return the broth to simmer. Add Glace de Poulet Gold and stir until it dissolves into the broth. Add the carrots, onion and celery. Simmer until vegetables soften, about 10 minutes.
Melt 2 tablespoons butter in a heavy skillet over medium-high heat. Add mushrooms and sauté until they start to brown, about 5 minutes. Stir in the lemon juice. Add mushrooms to the broth; stir in the egg noodles, parsley and chicken. Simmer until noodles are tender, about 5 minutes. Season to taste with salt and pepper.