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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 24, 2014)
Page 20 Fortiani» (ObaerUer September 24, 2014 Cafe a t Miracles in The Miracles Club Bldg. 4200 NE MLK Jr. Blvd, Portland OR 97212 Real Southern Chicken Noodle Soup Cooking ” For a tasty, wholesome meal or comfort food fo r a cold or flu. Yields 2 quarts. New Hours: M-F 11am-7:30pm Serving Lunch and Dinner Free fries with purchase of "j any sandwich or burger Valid only at Cafe at M iracles; 4200 N E M LK Jr. Blvd, Portland OR 97212 Ingredients: ' 2 tablespoons ex tra-v irg in olive oil 1 m ed iu m onion, ch o p p ed 3 garlic cloves, m inced 2 m ed iu m carrots, cu t diagonally into 1/2-inch-thick slices 2 celery ribs, halv ed lengthw ise, and cut into 1/2-inch-thick slices 4 fresh thym e sprigs 1 bay leaf 2 quarts chicken stock, recip e follow s 8 o unces dried w ide egg noodles 1 1/2 cups shredded co o k ed chicken K osher salt and freshly g round black p ep p er 1 h andful fresh fla t-lea f parsley, finely ch o p p ed 1 w hole free-range chicken (about 3 1/2 p ounds), rinsed, giblets AUGUST WILSON’S W in n er THF Pui a RT p LAND F»!=Ry a u of ' itzfr T o n y . Si P eabody OPEN SEPT. 2 4 PDRTLANOPLArHaUSE.ORG S03.488.5822 d isca rd e d • 2 carrots, cu t in large chunks • 3 celery stalks, cut in large ch u n k s • 2 large w hite onions, q u artered • 1 head o f garlic, halv ed • 1 turnip, halved • 1/4 bunch fresh thym e • 2 bay leaves • 1 teasp o o n w hole black p e p p e rc o rn s Directions: 1. Place a soup p o t o v er m edium heat and coat w ith the oil. A dd the onion, garlic, carrots, celery , thym e and bay leaf. C o o k and stir fo r about 6 m inutes, until the vegetables are softened bu t no t brow ned. P o u r in the ch ick en stock and bring the liq uid to a boil. A dd the noodles and sim m er fo r 5 m inutes until tender. F old in the chicken, and co n tinue to sim m er fo r an o th er couple o f m in utes to heat through; season w ith sa lt an d p e p p e r. S p rin k le w ith ch o p p ed p arsley b efo re serving. 2. C hicken Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold w ater to cover (about 3 quarts); too m uch will m ake the broth taste weak. T oss in the thym e, bay leaves, and peppercorns, and allow it to slow ly com e to a boil. L ow er the heat to m edium -low and gently sim m er for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any im purities that rise to the surface; add a little m ore w ater if necessary to keep the chicken cov ered while simmering. . 3. C arefully rem ove the ch ick en to a c u ttin g b o ard . W h en its cool enough to handle, discard the skin and bones; h an d -sh red the m eat into a storage container. 4. C arefully strain the stock through a fine sieve into another pot to re m ove the vegetable solids. U se the stock im m ediately or if you plan on storing it, place the pot in a sink full o f ice w ater and stir to cool dow n the stock. 5. C o v er and refrigerate fo r up to o ne w eek o r freeze.
