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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 43,481 of 44,808   
   Dave Drum to All   
   Top 10 Soups - 07   
   30 Oct 24 16:06:00   
   
   TZUTC: -0400   
   MSGID: 36689.fido-recipes@1:3634/12 2b892500   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ultimate Chicken Noodle Soup   
    Categories: Poultry, Vegetables, Herbs, Citrus, Pasta   
         Yield: 10 Servings   
       
     2 1/2 lb Bone-in chicken thighs   
       1/2 ts Salt   
       1/2 ts Pepper   
         1 tb Oil   
         1 lg Onion; chopped   
         1 cl Garlic; minced   
        10 c  Chicken broth   
         4    Celery ribs; chopped   
         4 md Carrots; chopped   
         2    Bay leaves   
         1 ts Minced fresh thyme   
              +=OR=+   
       1/4 ts Dried thyme   
         8 oz Uncooked kluski noodles   
         1 tb Chopped fresh parsley   
         1 tb Lemon juice   
       
     Pat chicken dry with paper towels; sprinkle with salt   
     and pepper. In a 6-qt. stockpot, heat oil over   
     medium-high heat. Add chicken in batches, skin side   
     down; cook until dark golden brown, 3-4 minutes. Remove   
     chicken from pan; remove and discard skin. Discard all   
     but 2 tablespoons drippings.   
        
     Add onion to drippings; cook and stir over medium-high   
     heat until tender, 4-5 minutes. Add garlic; cook 1   
     minute longer. Add broth, stirring to loosen browned   
     bits from pan. Bring to a boil. Return chicken to pan.   
     Add celery, carrots, bay leaves and thyme. Reduce heat;   
     simmer, covered, until chicken is tender, 25-30 minutes.   
        
     Transfer chicken to a plate. Remove soup from heat. Add   
     noodles; let stand, covered, until noodles are tender,   
     20-22 minutes.   
        
     Meanwhile, when chicken is cool enough to handle, remove   
     meat from bones; discard bones. Shred meat into   
     bite-sized pieces. Return meat to stockpot. Stir in   
     parsley and lemon juice. If desired, adjust seasoning   
     with additional salt and pepper. Discard bay leaves.   
        
     Gina Nistico, Denver, Colorado   
        
     Makes: 10 servings (about 3-1/2 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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