Chicken Soup For The Cold Food

CHICKEN SOUP FOR A COLD

Steps:

• In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
• Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
• Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.

CHICKEN SOUP FOR THE COLD

Steps:

• Cook the egg noodles until al dente.
• Drain the water from the noodles and coat in olive oil to prevent sticking.
• Set the noodles aside.
• Melt butter in a Dutch oven or soup pot over medium-low heat.
• Add 1/4 cup olive oil.
• Add leeks, carrots, celery, salt, and pepper.
• Cook gently for about 5 minutes.
• Remove from heat.
• Heat the chicken stock and wine in a second large saucepan to boiling.
• Add the chicken breasts.
• Reduce the heat and simmer uncovered for 15 minutes.
• Remove the chicken breasts, let cool, and then shred.
• Add the stock, green beans, mushrooms, to the vegetables.
• Simmer uncovered over low heat for 10 minutes.
• Taste the green beans to make sure they are tender, cook longer if necessary.
• Add the cooked noodles and shredded chicken.
• Cook for about 5 minutes.
• Add the chopped parsley and stir well.
• Serve immediately.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.