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Full Online Book HomeLearning KitchenPoultry - Chicken Soup - Chicken Noodle Soup By Mai
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Poultry - Chicken Soup -  Chicken Noodle Soup By Mai Post by :tcant Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2409

Click below to download : Poultry - Chicken Soup - Chicken Noodle Soup By Mai (Format : PDF)

Poultry - Chicken Soup - Chicken Noodle Soup By Mai

1 whole roasting chicken
16 - 18 cups water
1 head of celery
15 carrots
3 large onions
4 cups dry egg noodles
1 tablespoon dry basil
1 teaspoon dry dill
1 teaspoon dry tarragon
1 teaspoon dry parsley
2 tablespoons salt
freshly ground black pepper to taste


Place the whole chicken in a large soup or stock pot and cover with water. Heat over a medium flame and bring to a boil, reduce heat to medium low and cook for 50 minutes.

While the chicken is cooking peel carrots and dice into large chucks. Dice the onions and celery into large chucks as well and reserve.

Once the chicken has finished cooking remove and let cool for 10 minutes. You can keep the pot of cooking water on the stove and continue to cook on a medium flame.

Once the chicken has cooled clean the chicken and reserve all the meat making sure to remove all skin and fat. Return all chicken bones and scrapes to the pot of simmering water and cook for another 2 hours. This will create your stock, flavoring your soup.

After two hours of cooking strain the stock into a large bowl and reserve. Clean out the stock pot and once again return to the stove. Place your cut vegetables and seasonings in the stock pot along with 1/4 cup of the chicken stock and simmer for 20 minutes stirring often.

Once the vegetables have cooked add the remaining chicken stock and increase the heat to medium. Bring to a boil. Once the soup is boiling add the dry egg noodles and cook for 10 minutes. Next add the cleaned chicken meat, reduce heat to a simmer and adjust the seasonings if needed with salt and pepper
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8 cups water 1 3/4 lbs. meaty chicken pieces 2 TBS. instant chicken bouillon granules 1 tsp. dried basil, crushes 1 bay leaf 1/2 tsp. salt 1/4 tsp. pepper 2 cups chopped carrot 2 cups chopped celery 2 cups chopped onion 1/2 (8 oz.) package frozen noodles, or other pasta-amount varies In Dutch oven, stir together water, chicken, bouillon, basil, bay leaf, salt and pepper. Bring to boil; reduce heat and simmer, covered, for 20-30 minutes. Remove chicken from broth. Set aside. Add carrot, celery, and onion to broth. Return to boil. Add noodles to separate them.
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