Chicken Noodle Soup New Orleans Style
1 large whole fryer
1/2 cup diced celery
4 cloves minced garlic
3 bay leaves
4 quarts water
2 tablespoons butter
1 cup sliced mushrooms
1/4 cup cream sherry
Green onions for garnish
1 cup diced onions
1/2 cup minced parsley
1 cup chopped carrots
1 teaspoon poultry seasoning
12 oz broad egg noodles
1 cup sliced onion rings
1 cup diced carrots
Salt and pepper to taste
First, take the chicken and wash it thoroughly - that means both
inside and out! Remove the giblets, scrub out the internal cavity
under cold running water, and scrape away anything that doesn't look
edible. (but do not remove the chicken skin or any of the fat!) You
need the skin to make a rich stock.)
Next, take a slow cooker and place the chicken and giblets into it.
Then drop in the diced onions, the ½ cup of chopped carrots and bay
leaves, poultry seasoning and 2 quarts of water. Then, with a spoon,
evenly distribute the seasoning mixture around the chicken, turn the
cooker to high, and cook for at least six hours (or better still,
overnight). Remember, the longer you cook, the richer the base stock
and the more tender the chicken.
While the chicken is slow-cooking, it's a good time to prepare your
noodles. Go ahead and boil them according to package directions... but
do not cook them until done! Keep in mind that you're going to drop
them into a soup, so you want them al dente (firm), otherwise they'll
turn to pure mush by the time you eat them. Furthermore, you want a
small percent of the starch in the noodles to cook into the soup to
thicken it slightly - if you cook the noodles all the way, the soup's
consistency will be flat and thin. After the noodles are cooked,
butter them slightly and set them aside.
When the chicken is tender, take a set of tongs or a strainer spoon,
remove it from the (it may tend to fall apart, but that's okay), and
set it on a platter to cool. At this point, strain out all the
seasoning vegetables from the stock, place the stock into a metal
bowl, and place the bowl into the refrigerator or freezer until the
chicken fat congeals (which should take about 1 hour).
Meanwhile, pick the chicken off the bones and, with a sharp knife,
chop it into bite-sized pieces. Then, in a heavy 12- inch skillet,
melt the butter and sauté the sliced onions, mushrooms, and carrots
until they're tender. Then drop in the chopped chicken meat and over
medium-low heat, cook it into the vegetables for about 10 minutes.
While the chicken and vegetables are sautéing, remove the chicken
stock from the refrigerator, skim off all the fat, and place the
skimmed stock into a soup pot, along with the remaining 2 quarts of
water. At this point, you should season the soup stock to taste with
salt and pepper.
Now drop in the sautéed chicken, mushrooms, onion rings and diced
carrots - along with the sherry, the Tabasco, and as soon as it comes
to a boil, reduce the heat to low and simmer the soup about 30 minutes
to allow all the flavours to thoroughly blend.
When you're ready to eat, ladle out heaping helpings of the piping hot
soup into bowls, garnish with a sprinkling of thinly sliced green
onions, and serve with crunch saltines.
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