OLD FASHIONED CHICKEN SOUP RECIPES

Steps:

• Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
• When chicken is done, remove to cutting board until cool enough to debone.
• While chicken is cooling, strain broth through a fine sieve.
• Debone chicken and cut meat into bite-sized pieces. Set aside.
• Add corn (frozen works fine)to broth and bring to a boil.
• Add celery and seasonings.
• Cook for 5 minutes.
• Add chicken and eggs.
• Cover and cook gently for 5 minutes.
• NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
• SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
• NOTE: This freezes well if you have not added noodles.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
• Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
• Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
• Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
• Place flour in a shallow dish.
• Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
• Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
• Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.