velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Feb 12, 2008 14:00:32 GMT -5
Hello, This isn't, what you would say, a FRENCH recipe, but since everyone tells me how delicious my chicken noodle soup is I thought I would share it. CD's Chicken Noodle Soup 1 whole chicken 2 cups chicken stock 3 to 4 stalks of celery (include tops) chopped 1 large onion chopped 3 carrots chopped s/p to taste 1 chicken bouillon cube ( I use MAGGI brand Bouillon De Volaille which I bought in Paris due to Happygoin's suggestion) 2 bay leaves Lots of Herbs De Provence Heavy Cream Egg Noodles Boil chicken with stock, bouillon, celery, onion, carrots, some S&P. When chicken is done, remove from pot and de-bone. Remove bay leaves Add herbs and continue cook for 1/2 hour. Refrigerate when cool and let sit overnight. Next day, skim off fat. Bring to boil and add noodles. Cook until done then add cream. I don't know how much to say on the herbs and cream, I just use my judgement. I guess it is a basic chicken soup recipe, but adding the cream at the end makes all the difference. Also makes for a good chicken pot pie. Hope you like it. P.S. Thanks Happy for telling me about the bouillon cubes, they are different.
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velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Feb 12, 2008 15:39:24 GMT -5
Gittek, You have to use the herbs to your taste. I just meant not a teaspoon full. Yes, I put the chicken back in the soup after de-boning.
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Post by sistereurope on Feb 12, 2008 17:03:00 GMT -5
mom, since you used the chicken boullion AND the herbs that you bought in PARIS in your soup, I'd say that it qualifies as appropriate to post here ;D
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