Chicken And Noodle Soup With Vegetables

* Exported from MasterCook *

CHICKEN AND NOODLE SOUP WITH VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1 5-6 lb chicken OR
1 lb Chicken gizzards
2 lb Chicken backs and
1 lb Legs and thighs
3 qt Water
1 Onion stuck with 2 cloves
1 Leek
1 Carrot
-- salt
10 Peppercorns
1/2 c Onion -- finely chopped
1/2 c Carrots -- finely diced
1/2 c Green beans -- finely cut
4 oz Egg noodles
1 c Frozen or fresh peas
Parsley -- chopped

Place the whole chicken or the chicken pieces in a
heavy 6-quart kettle with the water, onion stuck with
cloves, leek, carrot, 1 tablespoon salt, and
peppercorns. Bring to a boil and skim off any scum
that forms on top. Reduce the heat and simmer for 2
hours. Correct the seasoning. If you are using chicken
parts, cook until they are tender 45 minutes to 1
hour. Remove the chicken, skim excess fat from the
broth, and then remove the vegetables. (If you are
not serving the soup till the next day, it will be
easier to remove the fat if the broth is cooled and
then chilled.) Pour the broth into a container, wash
out the kettle, and then return the broth to it. Add
the cut vegetables, the meat from the legs and thighs
cut into small dice, and the gizzards thinly sliced.
Bring to a boil again and cook just until the
vegetables begin to tenderize and are pleasantly firm.
Add the noodles (increase the amount if you like a
very thick soup) and peas, and boil for 5 to 9 minutes
or until they are cooked. Serve in heated soup plates
or bowls and sprinkle with some chopped parsley.

This deliciously filling soup is ideal for a Sunday
supper, accompanied by buttered toast or hot rolls,
perhaps followed by a salad or some excellent cheese
and a bottle of red wine.

Note: Other vegetables, such as spinach, cabbage, and
zucchini, as well as mushrooms, may be added to the
soup during the final cooking. Source: James Beard's
American Cookery.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com



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