Crockpot Chicken Noodle Soup, New Orleans Style RecipeOrigin: America Period: Traditional |
Ingredients:
1 whole chicken, thoroughly washed and dried (reserve the giblets) 
Crockpot Chicken Noodle Soup, New Orleans Style Preparation:Method:Place the chicken and giblets in a crockpot then season the chicken with salt and black pepper before sprinkling the poultry seasoning over the top. Add the celery, garlic, onions and carrots to the pot along with 2l of water. Cover and cook on high for 6 hours (or over night). Cook the noodles until almost done (you want them just al dente [firm]) don't cook them all the way, as you want them to finish cooking in the soup. When ready, drain the noodles, butter them and set aside. When the chicken is done remove from the crockpot and set aside on a plate to cool. Strain the stock into a bowl (discard the vegetables) and place in the refrigerator to cool for 1 hour. As soon as the chicken is cool enough to handle remove the meat from the bone then chop into bite-sized pieces and set aside. Melt the butter in a frying pan and use to fry the onion rings, mushrooms and remaining carrots until tender (about 15 minutes). Set aside when done. Remove the stock from the refrigerator and skim off any fat from the surface (you can freeze this for later use to make gravy). Combine the stock and 2l of water in a soup pot and season to taste. Now add the fried vegetables, the chicken, sherry and Tabasco sauce to the stock and bring to a boil on high heat. As soon as the mixture boils add the noodles, reduce to a simmer and cook for about 30 minutes. Ladle into warmed soup bowls and garnish with chopped spring onions. |
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