Tuesday, January 17, 2012

{soups-salads-and-salad-dressings} Suped-Up Traditional Chicken Noodle Soup - Rachael Ray

 

Suped-Up Traditional Chicken Noodle Soup - Rachael Ray

Show: Food Network Specials
Episode: Cooking Channel: Rachael's Week in a Day (Mix and Match)

4 to 6 servings

Cook's Note: If you like a slightly spicy soup use parsnips, for a
sweeter soup use fennel

Poached Chicken Breasts
6 pieces bone-in, skin-on chicken breast
1 leek, trimmed and quartered
1 onion, peeled and halved
2 ribs celery, quartered
1 large carrot, peeled and quartered on an angle
1 lemon, sliced
Few sprigs fresh parsley
Few sprigs fresh dill
Few sprigs fresh thyme
1 large fresh bay leaf
Super Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
2 leeks, trimmed, sliced, soaked and dried
1 onion, quartered and very thinly sliced
3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
2 parsnips, julienned or 1 small bulb fennel, quartered and
julienned, plus small handful fronds
2 large carrots, julienned
Salt and finely ground black pepper or white pepper
2 1/2 to 3 quarts homemade chicken stock
2 pieces poached chicken breast, meat diced or shredded, about 2
to 2 1/2 cups white meat
12 ounces egg noodles
2 tablespoons butter
Chopped fresh dill and parsley, for garnish

For the poached chicken breasts:
Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill,
thyme, and bay leaf in a large pot and fill with water until the pot
is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover
and bring to a boil, then uncover and reduce heat to simmer. Cook
uncovered 1 hour. Remove the chicken to large plate or bowl. Strain
the cooking liquids and reserve for soup stock. Pull the skin and
carcass away and chop the meat or shred with forks.

For the soup:
Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch
oven over medium-high heat and add leeks, onions, celery, parsnip or
fennel, carrots, salt and pepper. Stir frequently for 10 minutes to
soften vegetables without browning them then add stock and 1/3 of the
chicken meat to pot. Cool and store soup for a make-ahead meal and
reheat over medium high flame or, to serve immediately reduce heat to
simmer and cook the egg noodles in another pot.

Boil water in a large pot, salt the boiling water and cook the pasta
to al dente or with a good-bite left to it. Drain the pasta and toss
with butter or a drizzle of oil, stir to combine and coat the noodles
evenly.

Cook's Note: Cook the egg noodles separately even if you plan to serve
soup right away. Add the noodles hot from cooking them to individual
bowls and cover with soup. Cook, cool and store, reheat the noodles in
a microwave, covered, or combine with portions of the soup on the
stovetop. If you combine the noodles with soup or cook them in soup
they will bloat and the leftovers will not be as good as the original
soup.

Pour the soup over the noodles in soup bowls and top with fresh dill,
parsley, or reserved fennel fronds, if using.

http://groups.yahoo.com/group/Tamaras-Recipes/

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___

No comments:

Post a Comment