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New Orleans Chicken Noodle Soup

This New Orleans chicken noodle soup recipe features hen rather than a male chicken. When we buy chicken, most of it is male. Hens are bigger, juicier, and stronger in flavor than male chickens and are ideal in recipes such as this one where a strong chicken flavor is important to the finished dish. Stewing hens do take longer to cook, just like stewing beef takes longer to cook than a fillet steak, but it is always worth the wait.

The cream sherry adds a rich flavor to this wonderful New Orleans chicken noodle soup and the vegetables and herbs go together perfectly. The green onions make a great garnish and the poultry seasoning strengthens and enhances the chicken flavor further. This is a bold flavored chicken soup and definitely one that you will want to make again and again. New Orleans cuisine is largely about satisfying comfort food and this chicken soup recipe definitely fits the bill.

If you like food from New Orleans and soup recipes, this recipe should delight you. Featuring a clever combination of herbs and spices as well as Tabasco sauce for a kick and sherry for a smooth flavor, New Orleans chicken noodle soup is certainly a recipe worth trying.

New Orleans Cuisine Chicken Soup

Ingredients -

1 stewing hen
½ cup minced parsley
1 cup diced onion
4 cloves minced garlic
½ cup diced celery
1 cup sliced mushrooms
1 cup diced carrots
¼ cup cream sherry
1 teaspoon poultry seasoning
4 quarts chicken broth
12 oz egg noodles
2 tablespoons plus 1 teaspoon butter
Salt and black pepper, to taste
3 bay leaves
Tabasco sauce, to taste
4 green onions, sliced thinly for garnish

Preparation:

Put the chicken in a big soup pot, along with the giblets. Add the celery, onion, carrots, poultry seasoning, bay leaves, parsley, garlic, and half the broth.

Simmer for at least 2 hours.

Cook the noodles until they are al dente, toss them in a teaspoon of butter, and set them aside.

Take the chicken out of the pot when it is tender and strain out the vegetables.

Discard the giblets.

Put the broth in the refrigerator so the fat can congeal on top.

Take the skin and bones out of the chicken and chop the meat into bite-size pieces.

Melt the butter in a skillet and sauté the mushrooms until they are tender.

Add the cooked onions, celery, carrots, parsley, and chicken meat.

Cook over a medium low heat for about 5 minutes.

Skim the fat off the broth and discard it.

Add the broth to the pot, with the rest of the water.

Season the soup with salt and pepper.

Add the Tabasco and sherry and bring the soup to a boil.

Turn the heat down to low and simmer the chicken soup for 30 minutes.

Add the noodles for the last couple of minutes and serve the soup garnished with the sliced green onions.

(Serves 12)