Dad's Old Fashioned Chicken Noodle Soup - Updated.

REVISED.  For some reason we had troubles with the photos this week.



This is the one that reminds me of my childhood.  My dad would make this soup and we would eat it all day long.  It is so delicious and the egg noodles are what make it.

Dad's Old Fashioned Chicken Noodle Soup:

2 Chicken Breasts, preferably on the bone
8 C Chicken Stock
2 C Water
1 Onion, cut into wedges
2 Celery Stalks, halved
1/4 C Celery leaves, chopped
2 T Parsley, chopped
5 Carrots, sliced
Salt to taste
2 C Egg Noodles, cooked and set aside
Parsley, chopped for garnish

1.  Bring the chicken, chicken stock, water, onion and celery to a boil.  Simmer for about 30-40 minutes. 
2.  Pull chicken and celery stalks out. 
3.  Shred chicken off the bone and leave aside.   Discard the bones.
4.  Add carrots, celery leaves and parsley.  Simmer for an additional 10-15 minutes, until soft.
5.  Add shredded chicken.  Salt to taste.
6.  Put cooked noodles in bowl and pour soup over.  Garnish with parsley.

Serves 8-10

Tips:  My dad always used these Grandma's old fashioned noodles.  They are a thick egg noodle and are found in the freezer section.  Although any egg noodle will do.

Also, we always left the noodles and the soup apart.  The noodles will not get mushy this way.  Just heat soup and pour over the noodles.

Dad's Old Fashioned Chicken Noodle Soup

REVISED.  For some reason we had troubles with the photos this week.



This is the one that reminds me of my childhood.  My dad would make this soup and we would eat it all day long.  It is so delicious and the egg noodles are what make it.

Dad's Old Fashioned Chicken Noodle Soup:

2 Chicken Breasts, preferably on the bone
8 C Chicken Stock
2 C Water
1 Onion, cut into wedges
2 Celery Stalks, halved
1/4 C Celery leaves, chopped
2 T Parsley, chopped
5 Carrots, sliced
Salt to taste
2 C Egg Noodles, cooked and set aside
Parsley, chopped for garnish

1.  Bring the chicken, chicken stock, water, onion and celery to a boil.  Simmer for about 30-40 minutes. 
2.  Pull chicken and celery stalks out. 
3.  Shred chicken off the bone and leave aside.   Discard the bones.
4.  Add carrots, celery leaves and parsley.  Simmer for an additional 10-15 minutes, until soft.
5.  Add shredded chicken.  Salt to taste.
6.  Put cooked noodles in bowl and pour soup over.  Garnish with parsley.

Serves 8-10

Tips:  My dad always used these Grandma's old fashioned noodles.  They are a thick egg noodle and are found in the freezer section.  Although any egg noodle will do.

Also, we always left the noodles and the soup apart.  The noodles will not get mushy this way.  Just heat soup and pour over the noodles.

Orange Parsnip Soup with Ginger

The orange zest and orange juice make this soup.  It is so fragrant and is delicious with some good French bread.  Enjoy!

Orange Parsnip Soup with Ginger:

3 T Olive Oil
1/2 Onion, chopped
2 Leeks, sliced, white part only
4 Carrots, sliced
1 1/2 Lbs of Parsnips, sliced
5 T Fresh Ginger, grated
3 Cloves of Garlic
Zest of 1 Orange
Juice of 1 Orange
8 C Vegetable Stock
1/2 C Orange Juice
2 T Heavy Cream
Salt
Chives, chopped

Directions:

1.  Saute onions and leeks in olive oil with a little salt.  Stirring until softened. about 5 minutes.
2.  Add the carrots, parsnips, ginger, garlic, zest, juice from orange and stock. 
3.  Bring to a boil and reduce heat.  Cover and simmer for 45 minutes, until vegetables are soft.
4.  Let sit for 15 minutes off heat.  Then puree soup with an immersion blender or in the food processor. 
5.  Return to low heat and add orange juice and cream. 
6.  Salt to taste and garnish with chopped chives.

Serves 6-8

Fact:  Ginger has been known to be good for nausea.  It also has anti-inflammatory properties that promote good health.

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Next Soup:  Sunday, March 20, 2011

Fish Soup with Hard Cider

We call this Psarosoupa; Fish soup in Greek and its tasty.  I met a lovely lady at SM Seafood today.  She was having a whole fish filleted.  I used the bones, etc from her fish and made this lovely stock.  We hope she checks us out this week. 

Fish Soup with Hard Cider:

3 T Butter
2 Large Leeks, thinly sliced
1/2 Onion, minced
1 Shallots, diced
2 Cloves of Garlic, minced
1 C Hard Cider
8 C Fish Stock
2 Lbs Potatoes, peeled and diced
2 Bay Leaves
4 T Flour
1 C Milk
1/2 C Heavy Cream
4 T Fresh Parsley Leaves, chopped finely
1 1/2 Lb White fish, Cod or Halibut, in 1 inch chinks
Salt to taste

Directions:
1.  Heat butter in soup pot.  Add leeks, onions, shallots, garlic and a pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the cider and bring to a boil. 
3.  Stir in stock, potatoes and bay leaves. 
4. Bring to a boil again and reduce heat. Simmer for 10-15 minutes.
5.  In a bowl, stir flour with 1/2 C of the milk.  Whisk up and dissolve flour.
6.  Pour flour mixture into the soup pot; adding slowly.  Make sure soup is lightly boiling and cook for 5 minutes.
 7.  Add the remaining milk and  1/4 C cream and continue to cook until potatoes are slightly soft. 
8.  Add the chopped parsley to the remaining cream.  Mix together and add back into the soup. 
9.  Add the fish and cook; stirring frequently for about 3 minutes.  Salt to taste.

Tip:  If you pre-cut the potatoes, put them in water to not turn brown.

SQ's Fish Stock

SQ's Fish Stock:

2 Lbs Fish Bones
16 C Water
1 Onion, quartered
1 Shallot, halved
2 Carrots
2 Celery Stalks
1 Bay Leaf
Salt

Directions:
1.  Pull all ingredients in a soup pot.  Bring to a boil and skim the scum from the top.  Reduce heat and simmer for 40 minutes.
2.  Pour through a strainer and use.

Makes about 12 cups