You are here: Seasoned Cooking » All Issues » January 1999 Issue » This Article » Page 4
January 1999 Issue
Soups and Stews
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

Connie Q Cooking

Collection of great recipes and links

Sub Rosa - A Virtual Restaurant

Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.

Tuscany Customized: Tuscany Tour with Tuscany C...

Customized Tour in Tuscany Italy. Culinary cooking classes and Hotel accommodation in Tuscany!


JoeJavaCoffee is an online resource for everyone who loves coffee. We feature gourmet coffee and coffee products, such as unique coffee mugs, coffe...

Chicken Soup

Chicken soup is an old favorite. It is especially good for nursing those youngsters or oldsters back to health when they aren't feeling well. There is even some medical evidence that chicken soup does assist in the healing process. Besides that, the kids seem to prefer chicken soup over just about any other kind (especially if it has lots of noodles).
  • 1 chicken, cut in halves or pieces
  • 2 stalks celery, diced
  • 2 carrots, diced
  • ¼ yellow onion, diced
  • 1 large tomato, diced, or one small can tomatoes
  • 1 bay leaf
  • 1 tsp. summer savory
  • 1 tsp. marjoram
  • 1 tsp. parsley flakes
  • ½ tsp. pepper
  • 1 tsp. salt
  • 1 pkg. egg noodles
Place chicken into a pot of water and bring to a boil. Allow chicken to simmer over medium heat for about 1 hour. Remove from the pot after cooking and set aside to cool. When chicken is cool, remove the meat from the bones and dice the meat.

Skim the fat and residue from the liquid in the pot and add the vegetables and seasonings. Return the chicken pieces to the pot and bring to a simmer. Simmer the chicken and vegetables for about ½ hour. In a separate pot, cook the egg noodles for about 5 minutes, strain and rinse. Add the noodles to the soup stock about 4 minutes before serving.

  • Yields: 8 servings
  • Preparation Time: 1½ hours
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.