Cold Curing Chicken Noodle Soup Recipes

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

Steps:

• In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
• Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.
• Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.
• To serve, warm soup, ladle into mugs or bowls, and garnish.

Steps:

• In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
• While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
• Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

Steps:

• 1. Unwrap the 2-4 lb. chicken and clean body cavity of internal organs. I throw the organs away since I don't care for the way they make the broth taste but if you like you may either boil them with the chicken to flavor the broth or use in another dish. Place in a large stock or soup pot. The pot must be large enough that with the chicken inside a) you are able to easily put the lid on, and b) you have left room around the chicken for the vegetables to flavor the broth.
• 2. Wash carrots and celery. Trim off imperfections and the tops if you wish, but I keep the celery leaves because they give the soup a wonderful flavor. (All the vegetables you are adding at this point are just to flavor the broth, they will be strained out before you make the soup.) Peel the onion and the cloves of garlic.
• 3. Cut the carrots, celery, and onion into fourths. Crush the cloves of garlic just enough to release flavor with the side of a chopping knife. Tuck the vegetables into the stock pot alongside the chicken.
• 4. Fill the pot with just enough filtered drinking water to cover the chicken and vegetables. Add one teaspoon of sea salt for each pound of chicken.
• 5. Place pot over medium heat on stove and cover. When the water comes to a boil lower the heat and allow to simmer until the chicken breast meat measures 170 degrees Fahrenheit with a meat thermometer. This will usually take between one and two hours. If you're an experienced cook, just cook the meat until it's tender.
• 6. When the chicken is cooked, place a pasta colander into a large bowl and *carefully* lift the chicken into the colander. Strain the broth into another large soup pan and set aside. If it will be a while until you use the broth, cover it and put it in the refrigerator. I like to break the chicken up just a little so it cools more quickly and put it in the fridge until I debone it and chop it about an hour before dinner. Or you can make the chicken the day before, pick the meat off the bones ahead of time, and refrigerate the meat until you're ready to use it. It doesn't matter, just make sure that the meat is off the bones and roughly chopped into 1/2 inch chunks before you start on the vegetables.
• 7. Start the broth heating on the stove. Wash mushrooms, carrots, celery, and zucchini. Peel and chop the onion and cloves of garlic set aside for the soup. Melt 1/2 stick of butter in the bottom of a large frying pan on medium heat. When it's melted add 2 T. olive oil and the chopped onion and garlic. Stir them occasionally and adjust the heat to make sure they don't overcook or burn while you do the next step.
• 8. While the onions and garlic are cooking peel the carrots and cut the tops and bottoms off the celery and zucchini. Slice the carrots first (1/8"-1/4" slices), and add them to the pan with the onions and give it a stir. Then slice the mushrooms the same way and add them; then the celery. Last of all split the zucchini in half lengthwise and slice the same way BUT do not add yet. Put in a bowl and set aside.
• 9. When the onions look translucent, turn off the heat and cover the pan. When the broth comes to a boil, add the 8 ounces of uncooked spiral pasta, cover, and turn down the heat as low as you can without losing the boil.
• 10. When the pasta is nearly tender, add the cooked vegetables and roughly chopped deboned chicken and cover again, keeping the soup at a low-medium heat. Here is the point where you may add some more water if you like a little more broth. When it boils again, test the pasta for doneness and add sea salt and black pepper to taste. If you wish you may add some cayenne pepper, but I find that I prefer to allow each person to add their own as it is very easy to make it too spicy. After seasoning, add the sliced zucchini to the pot, cover, and turn off the heat. Serve with warm, freshly baked bread or biscuits.

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.