Northern Light
Lt. Colonel
- Joined
- Jul 21, 2014
Soup is as old as eating, I am sure. It is probably one of the most versatile and forgiving things a cook can make. A bit of this and bunch of that, a pinch of something else and some liquid, and voilà, soup! It is an indispensable part of a cook's arsenal all year round, and can be a light as a consommé or a hearty as chili. Soup warms us, nourishes us and fills us up when time is short. When we have a cold, chicken soup makes us feel better. When we are ill, broth strengthens us. Soup is life!
In an article from "l'etoile" Restaurant, in Charlottesville, Virginia, the author tells us that,
The modern restaurant industry is said to be based on soup. Restoratifs (wheron (sic) the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we know today.[1]
Although this is very true, and the French are famous for their soups, other cuisines have equally wonderful soups, from Chinese Egg Drop Soup to Greek Lemon Soup to Italian Wedding Soup and beyond, there is a soup for every taste. But enough reading, let's get cooking!
This recipe is so easy and can be made in a flash with Canned broth and precooked chicken!
Chicken Noodle Soup-From Country Living Magazine
Serves: 6 Yields: 12 cups
1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
Of course, if you really want to and have time you can make your own stock, too.
here is the recipe for over achievers and Gordon Ramsay fans!
My Ultimate Chicken Noodle Soup from smitten kitten
Yield: 5 quarts, or about 10 to 12 meal-sized servings
You'll want about 4 to 4 1/2 hours to make this in one afternoon. Or, you can break it up over two days or cooking periods by making the broth either on the stove in 2 to 3 hours or in a slow-cooker for longer (such as while you're at work), at which point you'll need just an hour to finish the soup, making it weeknight accessible.
If you're a total heathen, as we sometimes are, you can use up to 12 ounces soup noodles here for recipe that will be almost more noodle than soup. But I recommend at least starting with the 9-ounce level before determining if overkill will be necessary.
Broth
2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise
2 garlic cloves, peeled and smashed a little
1 large carrot
1 large parnsip (optional)
1 celery rib
4 quarts water
4 pounds chicken bones (from about two carcasses) or a combination of chicken wings (my first choice), backs and necks
1 tablespoon kosher salt
1/2 teaspoon dried thyme or 2 teaspoons chopped fresh
1/8 teaspoon red pepper flakes
1 tablespoon tomato paste
1 bay leaf
To Finish
3 bone-in skin-on chicken breast halves
2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced
1 large leek, trimmed and sliced into 1/2-inch segments
1 to 2 celery ribs, chopped diced
9 ounces thin egg noodles or soup noodles of your choice
2 tablespoons finely-chopped flat-leaf parsley
Make the broth:
[On the stove] Combine all ingredients in a large (6 to 8 quart) stock pot over high heat and bring to a boil. Once boiling, reduce to a gentle simmer and cover with a lid. Simmer for 2 1/2 hours.
[In a slow-cooker] Combine all ingredients in a large (6 quart or larger) slow-cooker. Cook on LOW for 10 hours or HIGH for 5. Strain into a large pot (5.5 quarts or more) and let rest in the fridge until needed, or, if you're finishing the soup right away, bring to a simmer on the stove.
Cook the chicken:
[Both methods] Add whole chicken breasts to simmering broth. Simmer for 20 minutes, until they're cooked through, then strain broth [for stovetop method] or simply remove cooked chicken breasts [from the slow-cooker method] and set them aside. Taste broth, and adjust seasoning if needed.
Finish the soup:
Add diced vegetables to simmering broth on stove and cook for 5 minutes, until firm-tender. Add soup noodles and cook according to package instructions, usually 6 to 10 minutes. Meanwhile, once chicken breasts are cool enough to handle, remove skin and bones and shred or chop into small chunks. Return chicken to soup and simmer for 2 minutes, until heated through. Finish with parsley and serve to some very lucky people.
In an article from "l'etoile" Restaurant, in Charlottesville, Virginia, the author tells us that,
The modern restaurant industry is said to be based on soup. Restoratifs (wheron (sic) the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we know today.[1]
Although this is very true, and the French are famous for their soups, other cuisines have equally wonderful soups, from Chinese Egg Drop Soup to Greek Lemon Soup to Italian Wedding Soup and beyond, there is a soup for every taste. But enough reading, let's get cooking!
This recipe is so easy and can be made in a flash with Canned broth and precooked chicken!
Chicken Noodle Soup-From Country Living Magazine
Serves: 6 Yields: 12 cups
- 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
- 2 cup(s) water
- 3 large carrots, peeled and thinly sliced
- 3 small parsnips, peeled and thinly sliced
- 3 stalk(s) celery, thinly sliced
- 1 large onion, finely chopped
- 3 1/2 cup(s) cooked, shredded chicken
- 1/2 pound(s) extra-wide egg noodles
- 2 tablespoon(s) minced parsley
- 2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground black pepper
1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
Of course, if you really want to and have time you can make your own stock, too.
here is the recipe for over achievers and Gordon Ramsay fans!
My Ultimate Chicken Noodle Soup from smitten kitten
Yield: 5 quarts, or about 10 to 12 meal-sized servings
You'll want about 4 to 4 1/2 hours to make this in one afternoon. Or, you can break it up over two days or cooking periods by making the broth either on the stove in 2 to 3 hours or in a slow-cooker for longer (such as while you're at work), at which point you'll need just an hour to finish the soup, making it weeknight accessible.
If you're a total heathen, as we sometimes are, you can use up to 12 ounces soup noodles here for recipe that will be almost more noodle than soup. But I recommend at least starting with the 9-ounce level before determining if overkill will be necessary.
Broth
2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise
2 garlic cloves, peeled and smashed a little
1 large carrot
1 large parnsip (optional)
1 celery rib
4 quarts water
4 pounds chicken bones (from about two carcasses) or a combination of chicken wings (my first choice), backs and necks
1 tablespoon kosher salt
1/2 teaspoon dried thyme or 2 teaspoons chopped fresh
1/8 teaspoon red pepper flakes
1 tablespoon tomato paste
1 bay leaf
To Finish
3 bone-in skin-on chicken breast halves
2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced
1 large leek, trimmed and sliced into 1/2-inch segments
1 to 2 celery ribs, chopped diced
9 ounces thin egg noodles or soup noodles of your choice
2 tablespoons finely-chopped flat-leaf parsley
Make the broth:
[On the stove] Combine all ingredients in a large (6 to 8 quart) stock pot over high heat and bring to a boil. Once boiling, reduce to a gentle simmer and cover with a lid. Simmer for 2 1/2 hours.
[In a slow-cooker] Combine all ingredients in a large (6 quart or larger) slow-cooker. Cook on LOW for 10 hours or HIGH for 5. Strain into a large pot (5.5 quarts or more) and let rest in the fridge until needed, or, if you're finishing the soup right away, bring to a simmer on the stove.
Cook the chicken:
[Both methods] Add whole chicken breasts to simmering broth. Simmer for 20 minutes, until they're cooked through, then strain broth [for stovetop method] or simply remove cooked chicken breasts [from the slow-cooker method] and set them aside. Taste broth, and adjust seasoning if needed.
Finish the soup:
Add diced vegetables to simmering broth on stove and cook for 5 minutes, until firm-tender. Add soup noodles and cook according to package instructions, usually 6 to 10 minutes. Meanwhile, once chicken breasts are cool enough to handle, remove skin and bones and shred or chop into small chunks. Return chicken to soup and simmer for 2 minutes, until heated through. Finish with parsley and serve to some very lucky people.
Poor Sophie! However, after the initial surprise, a large number of people liked it better than the regular - so Carlos added it to the menu. Both were great sellers.
Forum Host
He would commandeer the kitchen and take all day to make it. Oooh, it was good!
Bringing the