making a noodle

Chicken noodle soup recipe

Chicken noodle soup recipe is one of those almost comfort food and folk remedy for cold in almost every culture. When u gets cold or feels discomfort the soup work wonders! But in more recent times a more scientific approach to testing the theory seems it give more weight to wisdom. Don't expect any more studies though, since research costs big bucks and there is no patent on chicken soup.

There’s no point in using canned soup with all the sodium, preservatives and artificial seasonings. Chicken noodle soup is pretty idiot-proof, whether Chinese or Western: just dump all the ingredients in a pot & simmer for 1-2 hours at low-med heat (slow cookers or crackpots are the best). Add salt to taste at the end and you have a piping hot bowl of nourishing chicken soup good to the last drop.

For western creamy chicken noodle soup that thicker consistency is the best .I adds Cream of Chicken noodle soup, but I also saute my celery, onion and carrots in some butter and flour before adding to my soup, it works wonders! All the yummy flavor sweats out and you get a nice thickener to boot.

That sounds easy enough and I'm sure it really does bring out the flavors

CREAM OF CHICKEN SOUP RECIPE

1 large chicken
1 small knuckle of veal (optional)
3 quarts of water
1/4 pound of rice
1 bunch of parsley
1 clove garlic
1/2 teaspoonful of celery seed
1 cup of whipping or heavy cream
salt and pepper to taste

Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.

Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling.

Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock.

Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream. Add in spaghetti or noodle in the soup

Heat thoroughly, but don't boil.