Subj : 3/13 C.N.S. Day - 1
To   : All
From : Dave Drum
Date : Tue Mar 12 2024 05:58 pm

March 13: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Really Elabourate Chicken Noodle Soup
Categories: Soups, Poultry, Vegetables, Citrus, Pasta
     Yield: 3 Quarts

 3 1/2 lb Chicken; in parts (breast,
          - thighs, backs, wings and
          - neck
     5 lg Carrots; 2 scrubbed clean,
          - not peeled, cut in 2"
          - chunks for the stock, 3
          - carrots peeled, in 1/4"
          - rounds for the soup
     5    Ribs celery; 2 in 2" pieces
          - for the stock, 3 in 1/4"
          - slices for the soup),
          - including tops for stock
     1 lg Onion; quartered, for stock,
          - peel on is okay
     3 cl Garlic: peel on, halved
     3    Sprigs of fresh thyme
          +=OR=+
     1 ts Dried thyme
     1 bn Parsley
     5    Whole peppercorns
          Salt & fresh ground pepper
    12 oz Egg noodles

 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. 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 5 minutes, skimming away and
 discarding the scum that comes to the surface. After 5
 minutes, remove from heat, drain off the water, rinse the
 bones and the pot.

 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 and let simmer
 (the stock should be just barely bubbling), partially
 covered, for 1 1/2 hours.

 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.

 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 3 quarts of stock, start with 2 tablespoons
 of salt.

 Add the sliced carrots and celery to the stock, bring to a
 simmer. Cut the chicken breast and thigh meat into
 bite-sized pieces. Add to the pot with the carrots,
 celery, and stock. Add the egg noodles and return to a
 simmer. Note that the noodles will expand substantially in
 the soup broth as they cook. Simmer for until the egg
 noodles are just barely cooked through, al dente (about 5
 minutes or so, depending on your package of noodles), and
 the chicken is just cooked through. Stir in a handful of
 chopped fresh parsley.

 Add fresh ground black pepper, more thyme, and more salt
 to taste.

 Yield: Makes about 3 quarts of soup.

 From: http://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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