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REC: Maria's Famous T&T Chicken Noodle Soup

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6083 posts
Joined: Dec 9, 2005


Posted to Thread #37 at 2:32 pm on Dec 18, 2005

Maria's Famous T&T Chicken Noodle Soup - So good I can't believe I made it. This soup gets *raves*. It's famous in my neighborhood/family and now local hospital where I took a big pot to my husband and others when he spent some time there. I hope you enjoy.

Mama Mariaís Famous Chicken Noodle Soup
Serves 8-10

1 2 & 1/2-3 lb. fryer, cut up
3&1/2 quarts of water
1 onion, peeled
1-2t Italian seasoning
1t lemon-pepper seasoning
3 cloves garlic
4 bay leaves
3 chicken bouillon cubes
Salt and pepper to taste

Add all ingredients in a stockpot. Cook until chicken is tender, approx. 35-45 minutes. Remove chicken and set aside to cool. Remove and discard onion and bay leaves. You should end up with about 3 quarts of stock. When chicken is cool enough pick bones clean and discard bones/skin/cartilage. Set chicken aside. Skim fat from stock (at this point I refrigerate overnight so fat hardens on top, then remove. If you do this you will remove some of the seasons with the fat, I just eyeball replacing some.)

For the next step you need:

2c sliced carrots
2c sliced celery, with tops
2&1/2c uncooked egg noodles
3T minced fresh parsley
1/3c grated Parmesan cheese (optional)
3/4c heavy cream (optional)
1/3c sherry
Salt and pepper to taste

Bring stock back to a boil, add carrots, and cook 3 minutes. Add celery and cook 5-10 minutes. Add egg noodles and cook according to package directions. When noodles are done, add chicken, sherry, parsley, cheese and cream. Cook another 2 minutes. Adjust seasonings by adding salt/pepper to taste.

Note: If you are cutting back on fat or donít want a cream soup, leave out the optional ingredients - but I always use them.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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