INGREDIENTS

INSTRUCTIONS

First, take the chicken and wash it thoroughly - that means both inside and
out!  Remove the giblets, scrub out the internal cavity under cold running
water, and scrape away anything that doesn't look edible. (But DO NOT
remove the chicken skin or any of the fat!  You need the skin to make a
rich stock.)
Next, take a crock pot (see Note below if you don't have a crock pot)
and place the chicken and giblets into it. Then drop in the diced onions,
the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped
carrots and bay leaves, poultry seasoning and *2* quarts of water. Then,
with a spoon, evenly distribute the seasoning mixture around the chicken,
turn the crock pot to high, and cook for at least six hours (or better
still, OVERNIGHT). Remember, the longer you cook, the richer the base stock
and the more tender the chicken.
While the chicken is slow-cooking, it's a good time to prepare your
noodles.  Go ahead and boil them according to package directions... but DO
NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into
a soup, so you want them el dente (firm), otherwise they'll turn to pure
mush by the time you eat them. Furthermore, you want a small percent of the
starch in the noodles to cook into the soup to thicken it slightly -if you
cook the noodles all the way, the soup's consistency will be flat and thin.
After the noodles are cooked, butter them slightly and set them aside.
When the chicken is tender, take a set of tongs or a strainer spoon,
remove it from the crock pot (it may tend to fall apart, but that's okay),
and set it on a platter to cool. At this point, strain out all the
seasoning vegetables from the stock, place the stock into a metal bowl, and
place the bowl into the refrigerator or freezer until the chicken fat
congeals (which should take about 1 hour). Meanwhile, pick the chicken off
the bones and, with a sharp knife, chop it into bit-sized pieces.
Then, in a heavy 12-inch skillet, melt the butter and saute the sliced
onions, mushrooms,  and carrots until they're tender. Then drop in the
chopped chicken meat. And over medium-low heat, cook it into the vegetables
for about 10 minutes.
While the chicken and vegetables are sauteing, remove the chicken
stock from the refrigerator, skim off all the fat, and place the skimmed
stock into a soup pot, along with the remaining 2 quarts of water. At this
point, you should season the soup stock to taste with salt and pepper.
Now drop in the sauteed chicken, mushrooms, onion rings and diced
carrots - along with the sherry, the Tabasco*, and as soon as it comes to a
boil, reduce the heat to low and simmer the soup for about 30 minutes to
allow all the flavors to thoroughly blend.
When you're ready to eat, ladle out heaping helpings of the piping hot
soup into bowls, garnish with a sprinkling of thinly sliced green onions,
and serve with crunch saltines.
*I just put a couple of drops of Tabasco in there -- Michelle, how much are
we supposed to put in there?
Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”