Germaine Swansons Chicken Soup Recipes

Steps:

• Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
• Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.
• Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
• Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
• Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.

Steps:

• Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Steps:

• Directions Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.

Steps:

• Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
• Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.