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Debone the chicken to remove all
meat and cut the meat into 1 12-inch
cubes.
Return strained chicken stock to the
stockpot. Add the 5 cut carrots, parsnip
and chicken. Bring to a boil, reduce the
heat and bring the liquid to a simmer.
Cook until the carrots and parsnips are
tender. Add peas; corn and 2 cups of
the noodles. Cook for 15 minutes and
add salt and pepper to taste. Add addi-
- tional noodles as desired. Serve with
freshly baked French bread. Makes 8
quarts of soup.
than recommended), extra wide
egg noodles
fresh ground pepper to taste
salt to taste
Break up the carcass(es) into pieces
and put them in a large soup pot
(minimum 8-quart), and cover with
water. Remember a little more water,
a little more soup — and at this stage
it can't hurt because you always
reduce the soup later. Add the coarse-
ly chopped onion and the coarsely
chopped celery, crushed red pepper,
garlic powder and about 1 1 /2 tea-
spoons black pepper.
Bring the mixture to a boil,
lower the heat, cover and simmer
for 3 to 4 hours(maybe a little
longer for the turkey), stirring occa-
sionally. Cool to a temperate tem-
perature and strain the broth
through a colander and a double
OLD-FASHIONED TWICE
BOILED SOUP
"This is my mother's family recipe
with a few changes made over the
years," said John Gallagher. "To the
best of my knowledge this recipe has
never been written down.
"We all loved
this soup growing
up. At dinner this
was all we wanted
— several bowls.
Made from scratch
is best.
"This recipe can
be made either as
chicken or turkey
soup. However, in
my humble opin-
ion, it is particular-
ly better tasting
with the turkey.
"Prior to start-
ing the soup, roast
two whole chick-
Chef Curtis and Chili Joe took second place. John Gallagher,
ens or one turkey,
right, was third.
with or without
stuffing, carve, leav-
ing plenty of meat on the bones,
layer of cheesecloth. Pick through
and use the carved meat with a
the bones and vegetables to remove
meal, salad or whatever you may
the large pieces of meat and set
fancy. Remember to set aside some
them aside to return to the soup
meat to add to the soup at the end
later. Remove the visible bones from
of the process."
the mix, collect and mash in the
2 chicken carcasses or 1 turkey
cheesecloth (in the colander), to
carcass, with as much skin
remove remaining broth. Discard
removed as possible
pressed "mash" and cheesecloth.
water
Allow the broth to cool so that
3 medium yellow onions, coarsely
the fat congeals on the surface.
chopped, plus 1 medium yellow
Remove all but a large tablespoon-
onion, medium chopped
ful of fat.
4 cups coarsely chopped celery,
Return broth to heat and bring to
plus 1 cup diagonally sliced celery
a boil. Add the remaining onion, cel-
1/2 t. crushed red pepper
ery and carrots. Allow this to boil for
1/4 t. garlic powder
10-12 minutes, remove from heat and
1/4 pound mushrooms, sliced
immediately add mushrooms and cel-
3/4 cup peeled and sliced carrots
ery leaves, stirring often for the next
2 T. celery leaves, chopped
two minutes. Add the noodles and
2 cups roasted chicken or turkey,
meat pieces. Season to taste with salt
small pieces
and pepper. Serve hot. Makes a large
4 cups cooked (one minute less
pot of soup. ❑
.
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