CHICKEN NOODLE SOUP SONG RECIPES
CHICKEN SOUP FROM SCRATCH RECIPE - NYT COOKING
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Total Time 2 hours
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
CHILI'S CHICKEN ENCHILADA SOUP - TOP SECRET RECIPES
This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Nutrition Facts : Calories 380 calories
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ROAST BEEF WITH JOE'S GRAVY RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
1. Combine the garlic, thyme, mustard, salt and pepper and rub all over the beef. Place the onions in the base of a roasting pan and place the beef on top. Allow to stand at room temperature for at least 40 minutes, then rub all over with the softened butter.
2. Heat your oven to 220C (200C fan-forced). Place the beef in the oven and reduce the heat to 180C (160C fan-forced). Roast the beef for an hour for medium-rare, basting with the butter halfway through cooking. Remove the beef to a warm plate to rest. (I often rest a roast in the microwave, turned off. It saves on having to tent the meat with foil.)
3. Place the roasting pan over two burners on your stovetop at medium heat. If there is a lot more than four tablespoons (80ml) of fat in the base of the pan, remove a little with a spoon. The amount of fat in the pan will depend on how fatty your roast is, but you do not need to be exact.
4. Stir the flour and Vegemite into the fat and onions and keep stirring for about two to three minutes until the fat and flour mixture (a roux) is lightly browned. Stir in the stock and red wine a little at a time, as well as any resting juices from the beef, removing lumps from the roux as you stir. Add a little extra stock, wine or water if the gravy looks too thick (it will thicken more as it cools off the stove).
5. Stir through the tomato sauce and a pinch of salt, then pass the gravy through a sieve to remove the onions and any remaining lumps. Serve with the sliced beef.
Serve with my cheesy vegetable hash.
Adam's tip: A rough ratio for a pan gravy is two tablespoons each of fat and flour to about one cup of liquid (stock, wine or water), although a little more fat is totally fine. It's best to estimate these proportions and adjust to your liking.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
ROAST BEEF WITH JOE'S GRAVY RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
1. Combine the garlic, thyme, mustard, salt and pepper and rub all over the beef. Place the onions in the base of a roasting pan and place the beef on top. Allow to stand at room temperature for at least 40 minutes, then rub all over with the softened butter.
2. Heat your oven to 220C (200C fan-forced). Place the beef in the oven and reduce the heat to 180C (160C fan-forced). Roast the beef for an hour for medium-rare, basting with the butter halfway through cooking. Remove the beef to a warm plate to rest. (I often rest a roast in the microwave, turned off. It saves on having to tent the meat with foil.)
3. Place the roasting pan over two burners on your stovetop at medium heat. If there is a lot more than four tablespoons (80ml) of fat in the base of the pan, remove a little with a spoon. The amount of fat in the pan will depend on how fatty your roast is, but you do not need to be exact.
4. Stir the flour and Vegemite into the fat and onions and keep stirring for about two to three minutes until the fat and flour mixture (a roux) is lightly browned. Stir in the stock and red wine a little at a time, as well as any resting juices from the beef, removing lumps from the roux as you stir. Add a little extra stock, wine or water if the gravy looks too thick (it will thicken more as it cools off the stove).
5. Stir through the tomato sauce and a pinch of salt, then pass the gravy through a sieve to remove the onions and any remaining lumps. Serve with the sliced beef.
Serve with my cheesy vegetable hash.
Adam's tip: A rough ratio for a pan gravy is two tablespoons each of fat and flour to about one cup of liquid (stock, wine or water), although a little more fat is totally fine. It's best to estimate these proportions and adjust to your liking.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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