Ingredients
3 lb chicken pieces
6 cup hot water, divided
2 lg stalks celery, thin slice
1 cup med carrots, thin sliced
1/2 tsp dried basil
1/4 tsp rosemary
1/4 tsp pepper
1 tsp salt, (opt.)
1/2 cup thin egg noodles
Directions
In a 5-qt casserole combine chicken, 4 cups hot water, celery,
carrots, basil, rosemary, pepper and salt. Microwave at High 30-40
minutes, or until chicken falls easily from the bone, stirring twice
during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover.
Microwave at High 8-10 minutes, or until water boils. Then, Microwave
at High 7-10 minutes, or until noodles are tender. PER SERVING: 111
calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low
fat meat
Servings: 8 servings
Chicken Noodle Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into distant history, at least as far back as pharonic Egypt, and maybe further still. In practice though, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius tells us how the Romans made use of many different herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. Moving on, there are two recipe books which were published in the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that we all know today, but rather descriptions of the types of food on the menues of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including basil and rosemary. The introduction of these new culinary ideas caused an eruption in manuscripts on food, the majority of which are now in academic collections. By the time we get to the twentieth century, recipe publications are in great demand, mostly as a result of higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Chicken Noodle Soup recipe.
