Kitchen is smelling good!
Lou Decruss wrote:
> On Fri, 18 Jul 2008 11:28:58 -0400, "kilikini"
> > wrote:
>
>> Virginia Tadrzynski wrote:
>>> "kilikini" > wrote in message
>>> . com...
>>>> I started a batch of chicken and rice soup this morning. I know
>>>> it's hot out, but for some reason it sounds appealing to me. I'm
>>>> keeping it super simple; so far I'm just simmering a carcass with
>>>> celery and onion. Then I'll strain it off, season the broth, pick
>>>> off whatever chicken remains and add rice back at the end.
>>>>
>>>> I've been looking for simple comfort food lately.
>>>>
>>>> In any case, it's starting to really smell good in here!
>>>>
>>>> kili
>>>>
>>> do you have any fresh dill? Any recipe I have seen for Jewish
>>> Penicillin (aka chicken soup) calls for a few sprigs of fresh dill.
>>> -ginny
>>
>> No, I don't have any fresh dill. I have dried, but I really want to
>> keep this soup as plain and simple as possible. Basically, just
>> stock with some chicken and rice. Thanks for the suggestion,
>> though. :~)
>
> I know your soup is done by now and I'm sure it's wonderful.
>
> This is by far my favorite chicken soup recipe. It's plain and simple
> and I've made it many times. I woke up this morning thinking I wanted
> to make chicken pot pies this weekend, and you almost steered me to
> soup. But I'll stay with my plan. (I hate when you guys confuse me)
>
> We're heading out of town and I'm shutting down the box so this will
> be the last post for a few days. I've got a 3 1/2 pound salmon filet
> to play with and a couple pounds of bird boobs for the pot pies. And
> my fireman foodie buddie will be there. There's a few gallons of
> berries in the freezer and many more to pick.
>
> Anyway, Next time you want a simple chicken soup you might want to
> consider this one. We like it with potstickers on the side.
>
> Lou
>
> -------------------
>
> chinese chicken noodle soup with spinach and garlic chives
>
> Gourmet February 1997
>
> In Chinese culture, noodles symbolize longevity and are often served
> at New Year celebrations and traditionally left very long.
>
> Makes about 8 cups.
> ingredients
> a 3 1/2- to 4-pound chicken
> 8 thin slices fresh gingerroot
> 1 bunch scallions, cut crosswise into thirds
> 10 cups water
> 3/4 cup Chinese rice wine or medium-dry Sherry
> 2 ounces dried rice-stick noodles (rice vermicelli)
> 1/2 pound fresh spinach, coarse stems discarded and leaves washed,
> drained, and chopped coarse (about 4 packed cups)
> 3/4 cup thinly sliced fresh garlic chives or regular fresh chives
> preparation
> With a cleaver or heavy chef's knife cut chicken into large pieces.
> Cut chicken through bones into 2-inch pieces. In a large kettle of
> boiling water blanch chicken 1 minute. In a colander drain chicken and
> rinse under cold water.
>
> With flat side of cleaver or knife lightly smash gingerroot and
> scallions. In cleaned kettle bring 10 cups water to a boil with
> chicken, gingerroot, scallions, rice wine or Sherry and simmer,
> uncovered, skimming froth occasionally, 2 hours. Pour broth through
> colander lined with triple thickness of cheesecloth into a large
> heatproof bowl, reserving chicken for another use. Broth may be made 3
> days ahead, cooled completely, uncovered, and chilled, covered.
>
> In cleaned kettle bring broth to a boil. Add noodles and boil,
> stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring
> once or twice, until spinach turns bright green and is just tender,
> about 3 minutes. Stir in chives and salt and pepper to taste and
> simmer 1 minute.
Thanks, Lou! Saved!
kili
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