egg noodles

Aguadita (Peruvian Chicken Soup)

aguadita, peruvian chicken soup
By jgreghenry Published January 20, 2010
Prep time: 240
Yield:1 (Servings)

Ingredients:

  • 1 5 lb. stewing chicken or hen
  • 2 leeks, trimmed, roughly chopped, and washed well
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 one inch piece ginger, peeled and smashed
  • 1 head garlic, halved crosswise
  • 6 medium yukon gold potatoes, peeled and halved
  • 1 c rice
  • 1 ear corn (or hominy) cut into 6 like sized rounds
  • 0 salt and pepper to taste
  • 1 bn cilantro leaves, minced (plus more whole leaves for garnish)
  • 6 hard-boiled eggs, peeled and halved
  • 4 scallions, thinly sliced
  • 3 limes, quartered
  • 0 very hot red pepper hot sauce (to taste for garnish)

Directions

Rinse chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours. Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes. Meanwhile, remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at various sized chunks, from quite small to quite chunky. A varied texture is best. Bring the broth to a boil over high heat. Add the rice and corn (or hominy) pieces; cook until al dente, about 10 minutes. Add the minced cilantro and reserved chicken pieces and allow them to warm through. Season soup with salt and pepper. Divide soup, some of the chicken, a potato and a piece of corn between 6 deep serving bowls. Garnish each portion with boiled eggs and some of the cilantro, scallions, limes, and hot sauce. Serve immediately.

Notes:

serves 6

Source: Adapted from Saveur magazine

Grandma's Chicken Noodle Soup

Grandma's Chicken Noodle Soup
By jgreghenry Published January 20, 2010
Prep time: 90
Yield:1 (Servings)

Ingredients:

  • 1 whole (2 split) chicken breast, bone in, skin on
  • 1 T olive oil
  • 0 kosher salt and pepper, to taste
  • 2 q homemade chicken stock
  • 2 c celery, cut into 3/4-inch pieces
  • 2 c carrots, cut into 1/4-inch thick rounds
  • 1 lb wide egg noodles
  • 0.5 c chopped fresh parsley

Directions

Place the chicken breast on a a parchment lined baking pan and rub the skin with olive oil. Sprinkle generously with kosher salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken meat into 1/2-inch cubes. Bring the chicken stock to a simmer in a large pot and add the carrots. Simmer uncovered for about 20 minutes, until the carrots are soft. Add the celery and egg noodles and cook an additional 10 minutes until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.

Notes:

serves 6

Source: Adapted from Ina Garten