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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Chicken noodle soup thatís worth crowing over
As temperatures drop, warm up with this recipe
 
Published Monday, October 15, 2018 4:40 pm
by Ashley Mahoney | The Charlotte Post

PHOTO | ASHLEY MAHONEY
Chicken noodle soup is always a favorite meal when temperatures drop.

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This week’s recipe concludes our three-part series, which began with roast chicken.


We took one main dish and turned it into three different meals. Chicken noodle soup is a fall favorite. It’s a great lunch or dinner option, now that the temperature has finally dropped. When we started the series, it was still hot and humid, but in typical North Carolina fashion, the weather changed just like that. It’s time to warm things up. Enjoy.

Ingredients:


1 roast chicken


1 red onion


3 carrots


3 celery stalks


2 bouillon cubes


1/4 teaspoon peppercorns 


1 cup flour


4 eggs


Preparation:


Remove meat from chicken bones


Place meat in a separate container


Place bones in a 7-quart Dutch oven with water, and fill with water


Add carrots, stalks, bouillon cubes and peppercorns


Cover and cook on low for two hours


Remove from heat


Place in the refrigerator overnight—if the pot is still too warm, place on a hot pad


The following day, remove the fat that will have congealed overnight, and throw it away


Remove the chicken bones, and throw them away also


Remove the carrots, onion and celery


Inch-dice and return to the broth


Add inch-diced meat


Heat soup on medium


In a separate pot, boil water


Combine four eggs, a cup of flower and a dash of salt in a large mixing bowl


Place a teaspoon of noodle mix in boiling water for 20-30 seconds


Remove noodles and add to soup


Repeat the process until you are out of noodle mix


Serve soup and enjoy!
 

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