Michael in Phoenix - made you Quick Chicken Noodle Soup today - YUM!..

S

sandi-in-hawaii

Well-known member
Wow, what a flavorful broth! Loved it!

I've been making MariaD/NoCal's recipe, and I love that one, but I thought I'd try yours for a change.

Love the rich and flavorful broth that comes from browning the chicken pieces, and stewing them for a while before adding the water.

I'll definitely add more veggies next time.

I still love Maria's, as it's so easy (and doesn't take as many pots:), but I love the flavor of yours.

Now I have two tried and trues smileys/smile.gif

Thanks again!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=19&msgid=80

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Lumpia/100_0640.jpg

 
I first read about the technique in Edna Lewis' wonderful book, "In Pursuit of Flavor". I would ...

...say that she "found it" in this recipe.

I will have to go through that book again. She is an amazing contributor to our cooking community. She is quite elderly now, and the last time I checked, she is housebound and being cared for by a young chef that befriended her a decade or so ago (much to her family's distress). She has no assets, but the guy and her family are fighting over her care.

Odd story, but a wonderful cook nontheless.

Glad you enjoyed the soup. I will look up Maria D's recipe as well. I still make my 12-hour version sometimes, but this quickie version is a very solid recipe as well. And sometimes a 'quickie' is all that's needed...

Michael

 
REC: Mama MariaD’s Famous Chicken Noodle Soup

I never add the cream or the cheese (lactose intolerant), but I'm sure they're wonderful addtions!

Forum Home Page: Archive Swap 26401-26500
Date: Thu, 23 Sep 1999 18:12:19 GMT
From: MariaD/No. CA

Rec: Maria's Famous T&T Chick/Noodle Soup - So good I can't believe I made it..

This soup gets *raves*. It's famous in my
neighborhood/family and now local hospital
where I took a big pot to my husband and
others when he recently spent some time
there. I hope you enjoy.

Mama Maria’s Famous Chicken Noodle Soup
Serves 8-10

1 2 1/2 to 3 lb. fryer, cut up
3 1/2 quarts of water
1 onion, peeled
1-2t Italian seasoning
1t lemon-pepper seasoning
3 cloves garlic
4 bay leaves
3 chicken bouillon cubes
salt and pepper to taste

Add all ingredients in a stockpot. Cook until chicken is tender, approx. 35-45 minutes. Remove chicken and set aside to cool. Remove and discard onion and bay leaves. You should end up with about 3 quarts of stock.

When chicken is cool enough, pick bones clean, discard bones/skin/cartilage. Set chicken aside. Skim fat from stock (at this point I refrigerate overnight so fat hardens on top, then remove. If you do this you will remove some of the seasons with the fat, I just eyeball replacing some.)

For the next step you need:

2c sliced carrots
2c sliced celery, with tops
2 1/2c uncooked egg noodles
3T minced fresh parsley
1/3c grated parmesan cheese (optional)
3/4c heavy cream (optional)
1/3c sherry
salt and pepper to taste

Bring stock back to a boil, add carrots, and cook 3 minutes. Add celery and cook 5-10 minutes. Add egg noodles and cook according to package directions. When noodles are done, add chicken, sherry, parsley, cheese and cream. Cook another 2 minutes. Adjust seasonings by adding salt/pepper to taste.

Note: If you are cutting back on fat or don’t want a cream soup, leave out the optional ingredients - but I always use them.

Enjoy!

http://63.123.232.200/HyperNews/get/archive_swap26401-26500/26479/11.html

 
Actually pretty sure she died about 6 months ago.I think the fight has been

since her death. It is Scott Peacock that she wrote a wonderful Southern cookbook with.

 
Michael, I was interested to see that you pour chicken soup over cooked rice......more.

My mother never put pasta or rice into chicken soup but always served it separately allowing people to put exactly as much as they wanted into their soup. Also the rice or pasta never became mushy.

 
That's the idea. Your Mom and I think alike. I also don't cook pasta or rice...

...in the soup because it tends to cloud the stock with starch. I cook it separate and, as you said, let each person add as much or as little as they want.

I like the clear, golden look of homemade chicken soup.

Michael

 
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