Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Cure-a-Cold Spring Chicken Soup


    Source of Recipe


    Rachael Ray
    2 pieces skinless, boneless chicken breast
    2 onions, 1 halved and 1 chopped
    2 cloves garlic, crushed
    1 bay leaf
    2 tablespoons extra-virgin olive oil (EVOO)
    3 carrots, chopped or thinly sliced
    4 small ribs celery, finely chopped
    1 teaspoon sugar
    Salt and pepper
    One 32-ounce container (4 cups) chicken broth
    1/3 pound wide egg noodles
    4 scallions, thinly sliced on an angle
    1/4 cup finely chopped flat-leaf parsley
    1/4 cup fresh dill, chopped
    Grated peel of 1 lemon

    1.In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15 to 20 minutes.

    2.While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.

    3.Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |