Chicken Noodle Soup
Chicken Noodle Soup - Chicken Soup is one of the best soup dishes you can eat, and it's so easy to prepare!
My favourite recipe only takes maybe 30 minutes of preparation and 2 to 3 hours of slow simmering for a super tasting, great looking chicken soup!
Obviously you'll be adding the noodles only at the end, you want them to keep their shape and still be 'al dente' (the Italian's word for pasta still having a bit of bite and not being overcooked) .
Chicken Noodle Soup Recipe Books
The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul
Jewish yentas may be famous for their chicken soup, but they aren't the only ones who know how to cook up a savory broth. So says veteran cookbook author Sheraton, who looks to her Jewish roots as well as to places as far flung as Italy, Scotland, Nigeria, and Aruba for some of the recipes in this very special volume. After a lesson in "basic soupmanship" that even experienced cooks will appreciate, Sheraton jumps to her home court, providing soup versions from Jewish traditions, complete with recipes for kreplach and matzo balls. Then it's on to everywhere else for intriguing chicken-based soups (and accompaniments), ranging from chicken and eggplant and moldavian sour soup to baked chicken custard and Aztec tortilla soup. With a text as lively as the recipes, this will be great for well-used cookery collections. Stephanie Zvirin
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The Best Recipe: Soups & Stews
Everyone loves soups and stews--but how best to prepare these sometimes challenging dishes? The Best Recipe: Soups & Stews, part of the Best Recipe series from the editors of Cook's Illustrated magazine, has the answer. Applying its signature "trial and error" approach to the business of choosing definitive recipes and techniques, the magazine tested 23 noodle soups, 40 corn chowders, and 54 beef Burgundies. The results? Not only 200 exemplary recipes--ranging from Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome. Among these are authoritative stock-making suggestions, keys to choosing tender stew meat, and recommendations that yield a superior crust for onion soup. Readers also learn why blender jars with interior flutes produce the best purées, which brand of matzo meal to choose, and how best to crush tomatoes and slice flank steak. The book also covers accompaniments such as baguettes, mashed potatoes, rice, and cornbread. With ingredient profiles, "Science" sidebars (How Starches Work, is one), plus step-by-step how-to illustrations, Soups & Stews will help all cooks achieve mastery of these beloved dishes -- Arthur Boehm
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Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy
Everyday Asian, by Marnie Henricksson, capitalizes on the author's experiences running a noodle shop. This sort of restaurant appeals to young people for its variety, simplicity, and economy. The book's recipes recapitulate that theme with such dishes as Vietnamese Cabbage, Chicken, and Mint Salad, whose peanuts and chicken add protein to soothing greens. Korean Beef Noodles emphasize garlic's pungency and chiles' heat. For more substantial fare, Henricksson offers pork chops scented with Indian spices and Singapore Chile Shrimp with its distinctive sweet-hot sauce. All these recipes require a pantry of standard Asian cooking staples, but the ubiquity of these canned and bottled ingredients makes them easy to obtain. -- Mark Knoblauch
Love Asian food but too intimidated to make it at home? Do you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchen? When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks.
As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking.
Here's your opportunity to master classicdishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices).
It's clear from the abundance of Japanese, Korean, Indian, and Vietnamese restaurants that Americans are crazy about Asian food; however, cooking the real thing at home has always been a problem if you don't live near an Asian market. Now, with Marnie's easy-to-follow recipes, enjoying Asian food as often as you like is just a supermarket aisle away.
Release Date: 07/29/2003
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Chicken Soup Terminology
What the Chef's speak means
Chicken Broth
The liquid part of Chicken Soup
Chicken Stock
An Extract of Chicken, A Concentrate
Having some chicken stock ready for use at all times is a must for every good cook. It's easy to prepare and it keeps for a few days in the fridge, just keep it in well closed container. I actually kee some chicken stock in the freezer too, like this it can keep for six months without losing it's great taste!
Chicken Bouillon
Usually a Pre-Processed Food, in form of a chicken bouillon cube
Chicken Consommé
A Refined French Chicken Soup
A chicken consommé is usually strained to perfect clarity, and reduced (more concentrated) to enhace the taste and essence of the broth flavor. This is a soup served in first class restaurants, sometimes with a fresh egg put into the soup by the waiter directly on the table.
Chicken Noodle Soup Recipe Video
MaryJose's Recipe: Noodles soup with chicken
Ingredients list: 1,5l water 2 cubes chicken's broth 2 filets of chicken 130g rise noodles small chives parsley black pepper
Runtime: 5:07
1409 views
3 Comments:
Chicken Soup in different countries
Chicken Soup is loved all over the world!
Chicken soup seems to be the one dish that is prepared in all cultures and on all continents!
British Chicken Soup
A traditional British Chicken Soup Recipe
Ingredients1-1.5k, small/medium British chicken
2½ litres water
2 chicken stock cubes (optional) or use extra chicken wings
1 large onion, peeled and quartered
3 carrots, thickly sliced
2 celery stalks with their leaves, cut into large chunks
1 medium leek, trimmed, reserve green part, chop the rest
6 fresh parsley stalks
2 sprigs fresh thyme
2 garlic cloves, chopped (optional)
10 black peppercorns
1 bay leaf
Chopped parsley, to serve
1) Prepare the chicken: cut into four portions (two breasts and two leg portions), removing any visible fat and cutting off the skin from the neck and the tail openings. Put all the pieces into a very large pan, along with the carcass (this will add extra flavour), then pour in the water and add a teaspoon of salt.
2) Bring to the boil, then immediately turn down the heat to simmer. Find a large spoon and skim off the scum and fat that rises to the surface. Make sure the water is just letting up small bubbles and keep removing the scum until the soup is clear. This will take about 5-10 minutes and if you do not look after it at this stage, the soup could taste bitter and look cloudy.
3) Now add all the other ingredients, except the green part of the leek, turn up the heat slightly to bring it back to simmer and carry on removing any froth or scum.
4) When the soup is clear again, turn the heat down as low as possible, place the green part of the leek on top, and put the lid on the pot. Simmer for 2½ hours, but remove the chicken breast portions after 1 hour (leave in the legs).
5) Lift out all the large solids from the pan, then carefully strain the broth using a large sieve. Press down all the vegetables to extract as much of their juices as you can, then discard them. There should be approximately two litres of broth.
6) If you want to remove the fat floating on the top, take three sheets of kitchen paper and lay them on the surface then remove and throw away. Taste the broth and add more salt and pepper if needed.
7) Shred the breast meat into small strips, add to the broth and re-heat. Add chopped parsley and serve the soup very hot.
Gentse Waterzooi - Belgian Chicken Soup
Belgium Ghent - Origin of this great Chicken Soup
This is a typical Belgian (Ghent) dish, used to feed the poor, today it's also served in fancy restaurants - as I say: Simple dishes, well prepared are a delight!Ingredients:
2 zucchini
1 bunch carrots
250 g mushrooms
1 celery
2 leeks
2 onions
24 small potatoes, peeled
1600 g skinless chicken breasts, 8 pieces
2 liters vegetable stock
2 egg yolks
400 ml cream
1 bunch parsley
pepper
salt
100 g margarine
100 g flour
1) Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
2) Poach the chicken filets in the same vegetable stock for about 20 minutes.
3) Cook the potatoes.
4) Keep vegetables and chicken warm, while making the sauce.
5) Strain the vegetable stock.
6) Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
7) Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
8) Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
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Chicken Booyah - Wisconsin Chicken Soup With Potatoes
The Belgian Immigrants Version of Gentse Waterzooi
In Northeastern Wisconsin, this variation of the Gentse Waterzooi (the Belgian Chicken Soup) has evolved. It is said to have come over the Atlantic with Begium immigrants.Ingredients:
1 (4- to 5- pound) whole roasting chicken, cut into quarters
1 pound beef stew meat, bones included
1 pound pork stew meat, bones included
2 large onions, chopped and divided
4 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup fresh or frozen peas
1 small bunch celery, diced
1 (28-ounce) can whole tomatoes, undrained and cut up
Salt and freshly ground black pepper to taste
1) In a large soup pot or cast-iron Dutch Oven over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 2 quarts water; cover and bring to a boil.
2) Reduce heat to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone
3) Remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
4) Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender.
5) Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
6) Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock.
7) Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil.
8) Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 10 to 15 minutes or until vegetables are tender.
9) Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated.
10) Serve in large soup bowls.
Makes 10 to 12 servings.
Canja - Chicken Soup With Rice from Portugal and Brazil
Latin Style Chicken Soup
A taste of Brazil: This simple chicken soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These ingredients combine to enhance the flavor and they are making this soup a full meal.Ingredients:
1500 g boneless, skinless chicken meat
1 onion, chopped
1500 ml chicken stock
50 g long-grain white rice
150 g tomato - peeled, seeded and chopped
100 g chopped carrots
salt to taste
ground black pepper to taste
100 g diced ham
10 g chopped fresh parsley
1) To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes.
2) Lift the chicken out onto a platter, and set aside.
3) Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
4) Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
5) When the chicken is cool enough to handle, cut it into strips about 2 X 5 centimeters. Return the chicken to the soup with the ham, and cook just long enough to heat through.
6) Add the parsley, and serve.
Ajiaco - Colombian Chicken Soup With Corn
Great South American Chicken Soup
Ingredients2 Tablespoons Butter
1 Teaspoon Cayenne pepper
1 Cup Unsalted chicken stock
4 Ears yellow corn, shucked, sliced into 1-inch thick wheels
3 pounds Chicken, cut into bite size pieces.
2 Teaspoons Sweet paprika
1 Cup Onions finely diced
Garlic to tase, finely diced
3 Cups Milk
2 large Yucca peeled and cut into 2,5 cm thick dice.
Juice of one lime.
1 Cup Sour Cream.
1) Melt the butter in a large pot over medium heat.
2) Cook chicken pieces in the butter until no longer pink.
3) Remove chicken with slotted spoon and place in in a bowl.
4) Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika.
5) Add stock, milk, yuca, corn, and chicken to the pot.
6) Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender.
7) Remove from heat and stir in lime juice.
8) Serve with Cuban or French bread that has been sliced and broiled until golden. When you serv this delisious soud, add a dollop of sour cream.
As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. Try to work with freh corn, thouhg, as the fresh corn cob seems to impart a nice flavor to this dish.
If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. :-)
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