Chicken Noodle Soup New Orleans Style
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Chicken Noodle Soup New Orleans Style
  Chicken    Noodles    Soups  
Last updated 6/12/2012 12:49:38 AM. Recipe ID 11022. Report a problem with this recipe.
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      Title: Chicken noodle soup new orleans style
 Categories: None
      Yield: 6 Servings
      1 lg Whole fryer
      1 c  Onions; diced
    1/2 c  Celery; diced
    1/2 c  Parsley; minced
      4    Garlic clove; garlic
      1 c  Carrots; chopped
      3    Bay leaves
      1 ts Poultry seasoning
      4 qt ;Water
     12 oz Broad egg noodles
      2 tb Butter
      1 c  Onion rings; sliced
      1 c  Mushrooms; sliced
      1 c  Carrots; diced
    1/4 c  Cream sherry
           Salt & pepper; to taste
           Scallions; for garnish
  First, take the chicken and wash it thoroughly - that means both
  inside and out!  Remove the giblets, scrub out the internal cavity
  under cold running water, and scrape away anything that doesn't look
  edible. (But DO NOT remove the chicken skin or any of the fat!  You
  need the skin to make a rich stock.)
       Next, take a crock pot (see Note below if you don't have a crock
  pot) and place the chicken and giblets into it. Then drop in the
  diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the
  garlic, chopped carrots and bay leaves, poultry seasoning and *2*
  quarts of water. Then, with a spoon, evenly distribute the seasoning
  mixture around the chicken, turn the crock pot to high, and cook for
  at least six hours (or better still, OVERNIGHT). Remember, the longer
  you cook, the richer the base stock and the more tender the chicken.
       While the chicken is slow-cooking, it's a good time to prepare
  your noodles.  Go ahead and boil them according to package
  directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that
  you're going to drop them into a soup, so you want them el dente
  (firm), otherwise they'll turn to pure mush by the time you eat them.
  Furthermore, you want a small percent of the starch in the noodles to
  cook into the soup to thicken it slightly -if you cook the noodles
  all the way, the soup's consistency will be flat and thin.
       After the noodles are cooked, butter them slightly and set them
       When the chicken is tender, take a set of tongs or a strainer
  spoon, remove it from the crock pot (it may tend to fall apart, but
  that's okay), and set it on a platter to cool. At this point, strain
  out all the seasoning vegetables from the stock, place the stock into
  a metal bowl, and place the bowl into the refrigerator or freezer
  until the chicken fat congeals (which should take about 1 hour).
  Meanwhile, pick the chicken off the bones and, with a sharp knife,
  chop it into bit-sized pieces.
       Then, in a heavy 12-inch skillet, melt the butter and saute the
  sliced onions, mushrooms,  and carrots until they're tender. Then
  drop in the chopped chicken meat. And over medium-low heat, cook it
  into the vegetables for about 10 minutes.
       While the chicken and vegetables are sauteing, remove the chicken
  stock from the refrigerator, skim off all the fat, and place the
  skimmed stock into a soup pot, along with the remaining 2 quarts of
  water. At this point, you should season the soup stock to taste with
  salt and pepper.
       Now drop in the sauteed chicken, mushrooms, onion rings and diced
  carrots - along with the sherry, the Tabasco*, and as soon as it
  comes to a boil, reduce the heat to low and simmer the soup for about
  30 minutes to allow all the flavors to thoroughly blend.
       When you're ready to eat, ladle out heaping helpings of the
  piping hot soup into bowls, garnish with a sprinkling of thinly
  sliced green onions, and serve with crunch saltines.
  *I just put a couple of drops of Tabasco in there -- Michelle, how
  much are we supposed to put in there?
                              From : MARGE CLARK
                              SOURCE      Cathy Keller
  Posted By (Sam Waring) On or

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Recipe ID 11022 (Apr 03, 2005)

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