Not Your Mothers Chicken Soup Recipe 55 Food

NOT YOUR MAMA'S CHICKEN NOODLE SOUP

Steps:

• Simmer the Whole Chicken (1), Chicken Back (2 pound), and Mixed Vegetables (3 pound) in lightly salted Water (10 quart) for 2 hours. The stock will reduce to about 2-3 quarts, so take it very easy with the salt at this time.
• After 2 hours, the chicken is still extremely tough. At this point, add in Star Anise (8), Cinnamon Stick (3), Sichuan Peppercorns (2 tablespoon), Ginger Garlic Paste (1 tablespoon), Brown Sugar (1 tablespoon), Cayenne Pepper (1 pinch), and 2 Tbsp of juice from a Lemon (1).
• Simmer until the chicken is tender, between 3 and 4 hours more.
• After a total of 5-6 hours of slow simmering, remove the chicken and cover with a damp cloth to avoid discoloring of the meat.
• Strain the soup, discard the solids. There should be 2 quarts of soup at this point, if not, adjust by reducing or adding liquid.
• Remove the fat to the amount you prefer or none at all. Check and adjust the seasonings.
• Cover the Rice Noodles (to taste) with very hot water, let them steep according to the instruction on the packaging.
• Remove the meat from the bones, separately remove the skin, wings, and neck. Optionally you can keep the white and dark meats separate.
• Add rice noodles to a bowl. Top with white meat, broth, and sprinkle generously with Fresh Cilantro (to taste).

MOM'S CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

NOT YOUR MOTHER'S CHICKEN SOUP RECIPE - (5/5)

Steps:

• Place chicken, broth, water, garlic, ginger and pepper in Dutch oven. Bring to a boil over high heat. Skim off any foam thar rises to the surface. Reduce heat to low, cover and simmer 15 minutes, skimming surface as needed. Stir in carrots, leek and sweet potato. Cover and simmer 20 minutes or until veggies are tender and chicken is cooked through. Add spinach and tomato; cook 5 minutes or until spinach is wilted and tomato is heated through. Add hot pepper sauce to taste. Per serving: 320 cal, 30g protein, 39g carb, 11g fiber, 5g fat