Subj : 3/13 C.N.S. Day - 4
To   : All
From : Dave Drum
Date : Tue Mar 12 2024 17:59:00

March 13: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Easiest Chicken Noodle Soup
 Categories: Poultry, Vegetables, Herbs, Pasta
      Yield: 5 Servings
 
      5 tb Extra-virgin olive oil
      1 lb Ground chicken
           Salt & freshy ground pepper
      4 cl Garlic; rough chopped
  1 1/2 ts Ground coriander
    1/2 ts Celery seeds; opt
      1 lg Carrot; peeled, in 1/2"
           - cubes
      2    Celery ribs; halved
           - lengthwise, sliced 1/2"
           - thick
      1 lg Shallot; fine chopped
      1 tb Fresh thyme leaves
           +=OR=+
      1 ts Dried thyme leaves
      7 c  (to 8 c) chicken stock; more
           - as needed
      8 oz Dried egg noodles, cavatelli
           - or other sm shaped pasta
           Crème fraîche, chopped fresh
           - parsley and dill, lemon
           - zest; for garnish
 
  In a large pot, heat 3 tablespoons oil over medium-high.
  Add the chicken, season generously with salt and pepper,
  and cook, breaking up with a wooden spoon, until
  starting to crumble, about 3 minutes. Add the garlic,
  coriander and celery seeds (if using), and cook,
  stirring frequently, until chicken is cooked through,
  about 2 minutes. Using a slotted spoon, scoop the
  chicken into a small lidded bowl (to retain moisture);
  cover and set aside.
  
  Add the carrot, celery, shallot, thyme and the remaining
  2 tablespoons oil to the pot, season with salt and
  pepper, and cook, stirring, until slicked with fat, 3
  minutes. Add the stock (7 cups for a stew-like soup or
  up to 8 cups for a brothy soup) and bring to a boil over
  high.
  
  Add noodles and cook over medium-high until al dente
  according to package directions. (If the noodles absorb
  a lot of liquid, add more broth according to taste.) Add
  the reserved chicken and any accumulated juices and heat
  until warmed, then season to taste with salt and pepper.
  Divide among bowls; top with a spoonful of crème
  fraîche, a fistful of torn herbs and lemon zest.
  
  By Alexa Weibel
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Always butter up the SYSOP, they taste better that way.
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