Norenes Chicken Soup Recipes

SAVORY CHICKEN NOODLE SOUP BY NOREEN'

Steps:

• 1. Skin the thighs. Leave skin on drum sticks. It is easier to skin thighs. You want some skin for flavor. Place in a large pot. Pour water over the chicken. Boil chicken on high until done. This should take about 30-45 minutes after it reaches the boiling point. Note: Substitute A rotisserie chicken if wanted. Simply boil the chicken after your remove a lot of the meat from the bone. Boil the carcass and some of the drumsticks and meat. Save remaining meat to add to pot later.
• 2. Remove chicken from pot. I usually cover the chicken with cold water to cool it down. Pull meat from bones. Skim about 1/4 cup of chicken fat from top of pot of broth and discard. Place some pf pulled chicken meat back in to pot. Discard chicken skin. Place 3 drum stick bones back in to pot of broth. Discard the rest.
• 3. Saute onion and celery in 2 tbs oil. Cook until softened. Add to pot. Add in the carrots later so they don't become mushy.
• 4. Bring pot back up to boiling point. Stir in the rest of the ingredients. Herbs etc. continue to boil for 45 minutes. Add in carrots. Boil until carrots are done. ( pierce with a fork to test tenderness. )Remove bones.
• 5. Cook egg noodles. Place some egg noodles in a bowl. Add some more of the chicken you cooked. Spoon soup over noodles to serve. I like my soup served with crusty Italian bread and butter.

NORENE'S CHICKEN SOUP

Steps:

• Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave.
• In a soup kettle, combine chicken and salted water.
• Bring to a boil.
• Skim surface.
• Add carrots, celery, onion, dill and pepper to the hot broth.
• Cover and simmer until meat is tender and vegetables are cooked -- about two hours.
• Strain and refrigerate.
• Remove the fat that congeals on top and discard.
• Serve soup with noodles or rice, cooked separately or in the strained broth.
• Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth.
• In a bowl, pour boiling water over chicken.
• Trim off excess fat.
• Place chicken in a five-quart microwave-safe casserole.
• Cut carrots and celery into chunks.
• Add to chicken along with onion, dill and seasonings. cover with water.
• To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole.
• Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling.
• Stir.
• Simmer at medium power for 25 - 30 minutes.
• Let stand covered for 15 - 20 minutes.
• Strain soup.
• Serve as above.