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
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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.