CHICKEN NOODLE SOUP
Homemade chicken noodle soup
Provided by By MennoNeechie Kitchen
Number Of Ingredients 9
Steps:
- Fill up a large soup pot 3/4 with water. Place whole chicken in the water and cook on high. Just before the water begins to boil, scoop off the layer of 'scum'. Boil for about 30 minutes with the lid on. Place the star anise and peppercorns in a spice infuser and add to pot along with chopped onion, bay leaves, salt, and Chinese five spice. Boil for another 2 hours with the lid partially set on the pot. Remove and debone the chicken from broth. Cut chicken meat into bite size pieces and put aside. Skim off the onions and fat from the top of the broth and throw out. Add chicken meat and parsley and boil for another 20 minutes. Boil egg noodles in a separate pot and set aside. Add additional salt to taste. Add cooked noodles to broth, serve and enjoy!
Nutrition Facts :
MENNONITE NOODLE SOUP
This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!
Provided by Leslie
Categories Clear Soup
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Skin the chicken so it is not so fatty.
- Put chicken and broth in a big pot.
- Add anise, bay leaves, pepper and cinnamon stick.
- Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
- Add butter and simmer for about 1/2 hour.
- Remove the chicken and pull meat off carcass, place in a separate bowl.
- Skim off any remaining fat from broth.
- Cook your noodles in clean water and place in another separate bowl.
- To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.
CABBAGE BORSCHT MENNONITE SOUP
This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.
Provided by Alea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
- Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g
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