THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
MY DAD'S LEMON CHICKEN
While my mother dabbled in French pâtés, Indian food, and American cakes of all kinds, my father found his true passion in Chinese food. He still has a special kitchen cabinet filled with various soy sauces, vinegars, and spices. When he cooks, every inch of the kitchen is covered in small bowls with all the prep. This dish remains, by far, my favorite -- and requires the fewest bowls. The cornstarch creates a great crispy layer on the chicken, and the tang of the lemon and ginger makes it addictive.
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h55m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- 1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
- 2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
- 3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
- 4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.
MY DAD'S FAVORITE CHICKEN & NOODLES
This is a good recipe for those nippy fall days - it will certainly warm you up. "Comfort food" at it's best!
Provided by Mary Scheffert
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put water, bouillion cubes& chicken broth in large pot (5 quart Dutch oven or stock pot).
- Place on medium heat& bring to a boil.
- While broth mixture is heating up, chop celery, carrots& onion- add to broth.
- Add garlic, parsley flakes, salt& pepper (taste first before adding the extra salt- bouillion cubes can be very salty!) Bring broth back to a boil& let vegetables cook in the broth for approximately 10 minutes.
- Clean chicken breasts& remove any membranes, fat&/or tendons.
- Cut into 1/2-1 inch pieces.
- Add chicken pieces to broth/vegetable mixture& bring back to a boil.
- When chicken is cooked, add frozen noodles to pot; cover& simmer until noodles are tender& broth is thickened.
- Serve with biscuits- YUMMY!
Nutrition Facts : Calories 119.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 37.8, Sodium 1080.2, Carbohydrate 6.3, Fiber 1.3, Sugar 2.7, Protein 16.7
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