Chicken Noodle Soup

    3:49 PM, Jan 15, 2007   |    comments
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    4 Tbs. butter or olive 1 Cup chopped onion 1/2 Cup chopped celery 1/2 Cup chopped carrots 2 Garlic cloves 4 Cups chicken stock salt, pepper, cayenne pepper to taste 1 Cup chopped chicken meat 1/4 Cup chopped fresh parsley Melt the butter and saute the onion, celery and carrots until clear, about 10 minutes. Add the garlic. Add the sherry, then chicken stock, seasonings, and herbs. Bring to a boil. Add the chicken. If the chicken is raw, simmer until cooked, about 5 minutes. If using cooked chicken, add to the soup and serve. Other vegetables can be added, such as asparagus tips or green peas or spinach. Garnish with fresh chopped parsley For the noodles: 3/4 cup flour 1 Egg 1/2 Cup milk 1/4 teaspoon salt 1/8 teaspoon baking powder Mix all ingredients together. Put the dough in a spaetzle maker over the pot of soup, and slide the carriage back and forth until all the dough falls into the soup. The noodles are ready when they float, about 1 minute. Chicken Stock 3 lbs. chicken bones 1 onion, chopped 2 carrots, chopped 1/2 bunch celery, chopped 2 bay leaves Put the bones into a stock pot and add the other ingedients. Cover with cold water. Bring to a boil, then turn the heat down to simmer. Skim off the scum. Simmer for 6 hours. Strain through a fine mesh sieve or chinois and discard the bones. Chill overnight and the fat will solidify. Remove the fat and discard. Stock is ready to use or can be frozen. Equipment needed: stock pot, skimmer, chinois

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