Mennonite Chicken Seasoning Food

CHICKEN SEASONING

Chicken seasoning image

Try this simple blend of black pepper, paprika, garlic, onion, thyme and oregano to season chicken before baking, roasting or frying

Provided by Charlotte Pike

Categories Condiment

Time 10m

Yield Serves 4 and makes around 4 heaped tablespoons

Number Of Ingredients 7

Ingredients

1 tsp sea salt flakes
1 tsp black pepper, freshly ground
1 tsp paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp dried thyme
1 tsp dried oregano

Steps:

Measure out all the ingredients in a bowl and stir together well. They can also be lightly combined in a blender or crushed together using a pestle and mortar to create a finer powder, if you prefer. Sprinkle over chicken before baking, roasting or frying.

Nutrition Facts : Calories 5 calories, Fat 0.1 grams fat, Sugar 0.1 grams sugar, Fiber 0.5 grams fiber, Protein 0.3 grams protein, Sodium 0.82 milligram of sodium

MENNONITE NOODLE SOUP

Mennonite Noodle Soup image

This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!

Provided by Leslie

Categories Clear Soup

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 -4 lb) roasting chickens
2 quarts chicken broth (premade or store bought will do)
2 bay leaves
1 pinch pepper
1/2 cinnamon stick
3 whole star anise (if you can't find star anise seed in it's whole form, then use anise seed, take a spice ball and fil)
3 tablespoons butter
fine egg noodles, the really thin skinny kind

Steps:

Skin the chicken so it is not so fatty.
Put chicken and broth in a big pot.
Add anise, bay leaves, pepper and cinnamon stick.
Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
Add butter and simmer for about 1/2 hour.
Remove the chicken and pull meat off carcass, place in a separate bowl.
Skim off any remaining fat from broth.
Cook your noodles in clean water and place in another separate bowl.
To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.

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