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
Written cooking instructions as an idea can be found back into distant history, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts is a collection of clay tablets in the Sumerian language which describe the baking 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 `blissful`. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main course and afters, something we still use today. This early Roman chef tells us how the cooks of Roman times used a good variety of spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. Moving our culinary historical trip onwards, we have two interesting recipe books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of food on the menus of the nobility of the period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and tastes led to a torrent in manuscripts on cookery, many of which are now in academic collections. When we get to the 1900s, recipe books were increasing in popularity due to increased literacy, more leisure time and disposable income. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chicken Noodle Soup recipe.
