Not Your Mothers Chicken Soup Recipe 55

NOT YOUR MAMA'S CHICKEN NOODLE SOUP

Steps:

• Simmer the Whole Chicken (1), Chicken Back (2 pound), and Mixed Vegetables (3 pound) in lightly salted Water (10 quart) for 2 hours. The stock will reduce to about 2-3 quarts, so take it very easy with the salt at this time.
• After 2 hours, the chicken is still extremely tough. At this point, add in Star Anise (8), Cinnamon Stick (3), Sichuan Peppercorns (2 tablespoon), Ginger Garlic Paste (1 tablespoon), Brown Sugar (1 tablespoon), Cayenne Pepper (1 pinch), and 2 Tbsp of juice from a Lemon (1).
• Simmer until the chicken is tender, between 3 and 4 hours more.
• After a total of 5-6 hours of slow simmering, remove the chicken and cover with a damp cloth to avoid discoloring of the meat.
• Strain the soup, discard the solids. There should be 2 quarts of soup at this point, if not, adjust by reducing or adding liquid.
• Remove the fat to the amount you prefer or none at all. Check and adjust the seasonings.
• Cover the Rice Noodles (to taste) with very hot water, let them steep according to the instruction on the packaging.
• Remove the meat from the bones, separately remove the skin, wings, and neck. Optionally you can keep the white and dark meats separate.
• Add rice noodles to a bowl. Top with white meat, broth, and sprinkle generously with Fresh Cilantro (to taste).

NOT YOUR MOTHER'S CHICKEN SOUP RECIPE - (5/5)

Steps:

• Place chicken, broth, water, garlic, ginger and pepper in Dutch oven. Bring to a boil over high heat. Skim off any foam thar rises to the surface. Reduce heat to low, cover and simmer 15 minutes, skimming surface as needed. Stir in carrots, leek and sweet potato. Cover and simmer 20 minutes or until veggies are tender and chicken is cooked through. Add spinach and tomato; cook 5 minutes or until spinach is wilted and tomato is heated through. Add hot pepper sauce to taste. Per serving: 320 cal, 30g protein, 39g carb, 11g fiber, 5g fat

NOT YOUR MOTHERS CHICKEN TETRAZZINI

Steps:

• Break uncooked spaghetti into 2 inch pieces. Put in pot of boiling, salted water 7-8 minutes. Drain.
• Fry bacon till crispy. Remove bacon and in remaining bacon grease saute mushrooms, onions and peppers till soft.
• Add tomatoes, chicken, salt and pepper.
• In a greased 13X 9 inch baking dish layer 1/3 of the cooked spaghetti, then 1/3 of the chicken mixture.
• Repeat until there are 3 layers.
• Pour heavy cream all over.
• Cover with parmesan cheese.
• Bake at 350 for 25-30 minutes.

MOTHER'S CREAM OF CHICKEN SOUP

Steps:

• Make chicken stock.
• Melt butter in large heavy saucepan over medium-high heat.
• When foam subsides, add garlic; saute until fragrant, about 30 seconds.
• Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
• Add flour, stirring until well mixed.
• Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
• Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
• Remove saucepan from heat; discard bay leaves.
• Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
• Return puree to saucepan, stir to combine.
• Heat soup until hot; season with salt and pepper to taste.
• Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
• Serve immediately.