The Yiddish Meal That Heals All Your Ills


     Youngest was on a gym court again, challenging a few guys to a basketball game. Nothing out of the ordinary. He played Varsity in high school and was named the "top defender" for a couple of years in a row. Basketball runs in his veins like writing does mine.
     On the court this past week, he was "in the other guy's face" doing what he has always done best--defending the basket. He jumped into the air for a block, like Michael Jordan, I'm sure, but when he landed, it looked more like one of the Harlem Globetrotters. Only he was wincing, not laughing.
     A trip to the urgent care raised the question of what might be happening under the knee. Several X-rays later, the initial diagnosis said there were torn tendons and tissue but no broken bones. Rest, ice, elevate, and taking pain killers were the remedy offered by the doctor.
     Any good mother knows that a patient needs Chicken Noodle Soup as the remedy to heal everything. So, I raced home from work, and two hours later we sat down to a piping hot bowl of homemade soup with King's Hawaiian rolls. Youngest limped back to his car and apartment with Mom's "cure all" in a plastic bowl for the next day.
     The weather had not cooled down enough that day, but there were still happy faces around the table and lots of compliments on the soothing liquid that warmed their insides. So, here's my recipe for Chicken Noodle Soup. The secret ingredient (other than love) is Wyler's chicken granules.

Chicken Noodle Soup
 


About a 5 lb. broiler-fryer chicken
4-6 carrots, cut into 1/2 inch slices
4-6 celery sticks, also cut into 1/2 inch slices
1/2 of medium onion, sliced
Fresh sprigs of parsley or a couple of generous pinches of dried parsley flakes
2 pinches of dried marjoram leaves (my Mom's secret)
1 pinch of rubbed sage 
2 Tablespoons of Wyler's Chicken Granules
2 quarts of water
7 oz. of American Beauty Extra Wide Egg Noodles


Cut up the chicken into parts--two breasts, two legs, two thighs, two wings, and the back. Cut off the tail. Wash thoroughly with cool water, especially the chicken cavity where the blood pools.

Leave the skin on the chicken for the most flavorful soup. Place the cut up chicken in a six-quart pot with the vegetables and cover with water. Then sprinkle on the seasoning.

Heat up the pot until the water boils. If brown residue floats to the top, skim it off but leave the seasoning.
Cook chicken for 45 minutes.

Remove chicken from pot and let it cool on a plate. In the meantime, boil enough water for about 7 oz of noodles. Cook noodles for 7 minutes, drain, and add to chicken soup. 

When the chicken is cool enough to handle, tear or cut off pieces about 1 and 1/2 inches to add back into soup pot. Heat everything again for just a few minutes.

Serve with your favorite bread, rolls, or corn muffins--even popovers.

Let it warm your tummy and heal whatever ills you.


From My Heart to Yours,

Linking with Ann Kroeker at Food on Fridays

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