Gregory Morrow wrote:
> http://www.nytimes.com/2006/02/22/dining/22soup.html
>
> February 22, 2006
>
> Soul for the Chicken Soup
>
> By ED LEVINE
>
(snippage)

> "It's a two- to three-day affair," he said of the soup. "Making
> chicken soup is a serious process if you want it to be the real deal.
> A lot of chicken soups taste as if the chicken flew over the pot."
>
I cook my chicken stock with carcasses with meat still sticking to it.
Carrots, onions, celery stalks and leaves and other miscellaneous veggies
like broccoli stalks. Lots of salt (apologies to folks who are salt
sensitive; it's not required) and crushed black pepper. About 1 lb. of
chicken bones with meat to 8 cups of water and then cook it low and slow.
Cook it way down. Strain it.

Chill the stock overnight; when it's perfect it will be gelatinous. Skim
the fat from the top and reheat the stock. It will turn back to a golden
liquid. If you wish to add dried noodles, IMHO you should add more water to
the stock, or add a little water and a bit of chicken soup base. The
noodles absorb a lot of liquid (so do dumplings and - unknown to me - mazto
balls).

I remember when my brother Scott made chicken noodle soup and said to me,
"This is mom's recipe." I chuckled. I said, "Not really. I taught her how
to make it." He didn't believe me. Yes, from the Betty Crocker cookbook.
Mom always served Campbell's or Lipton's with the tiny noodles (which I
love; I also love soba noodles). She never made chicken noodle soup until I
showed her how to make it when I was 17 years old

Jill