Cooking For A Cold With Paula Deen
Published by Carolin on Tagged Chicken, soup
Today I have decided to write about cold season and Paula Deen. Now I know you are probably saying “Carolin what does Paula Deen and cold season have in common”. Not a lot but once you have read my blog today you’ll understand.
On Friday my oldest son Colton came home with a fever, sore throat and runny nose. What everyone wants for the weekend. I do have to say it isn’t as bad as what I thought it was going to be. He bounced right back. But he was like the rest of us no appetite and basically just wanted to be left alone. So it got me thinking about cold season and what to cook to get healthy. The first thing that came to mind was Chicken Soup. I don’t think there is anything better when you are not feeling well than a bowl of chicken soup. There are cultures out there that believe Chicken Soup is almost a cure for some ailments. I totally agree with this believe. Chicken soup can make you feel so much better and fill your belly up. It takes the ache out of your bones and muscles.
Now I have found a Chicken soup recipe that I have to say is the best Chicken soup I have ever had. It is the type that your grandmother would have made. It has a ton of flavor and it is thick. It is just to die for. Now I would love to take credit for this recipe but I can’t. I have to give that honor to Paul Deen (now do you see the relationship between cold season and Paula Deen).
I am a Food Network junkie and a huge fan of Paula Deen. I think the reason I enjoy Paula Deen so much, is that she is not out to change the way you eat. She just wants to share her recipes with you. I am telling you, some of those recipes are excellent. I know you will enjoy this Chicken soup recipe as much as me. You’ll be thanking Paula Deen as well.
The Lady’s Chicken Noodle Soup
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1-teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
recipe source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30469,00.html
TIP OF THE DAY
If you want your stock to have a richer color, leave your onion skins on. Just be sure to wash them well.
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