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
1 ; salt
10 peppercorns
1/2 cup onion, finely chopped
1/2 cup carrots, finely diced
1/2 cup green beans, finely cut
4 oz egg noodles
1 cup frozen or fresh peas
1 parsley, chopped
Directions
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
Servings: 1 recipe
Chicken & Noodle Soup With Vegetables Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into history, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just primitive hieroglyphic instructions for meal preparation.
As we move into Roman times around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times made use of many different spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and parsley. Over the next few centuries, the upper-class families of the West competed with each other to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes of the day. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Chicken & Noodle Soup With Vegetables recipe.
