*  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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