Mike and Miriam made Orange Chicken soup with cranberries and almonds for us years ago. I love it and make it a couple of times a year.
This week I made it - well, with alterations using leftovers from Sunday dinner since we are leaving for Macedonia this week and don't want leftovers in the refrigerator - for a Frankfurt Senior Missionary FHE.
Everyone wanted the recipe, so I typed it up and decided to post it here.
This week I made it - well, with alterations using leftovers from Sunday dinner since we are leaving for Macedonia this week and don't want leftovers in the refrigerator - for a Frankfurt Senior Missionary FHE.
Everyone wanted the recipe, so I typed it up and decided to post it here.
Orange Chicken soup
Put a chicken in a pot, covered with water. Add some chopped up celery and onions.
Cook until the chicken falls off the bones. Strain off and keep the liquid. Debone the
chicken and cut the chicken pieces up into bitesized pieces. Toss out the celery and onions and all the
chicken bones, gristle and skin.
Meanwhile, boil some chunky pieces of potatoes and carrots
in chicken broth until tender (or use leftover potatoes and carrots from dinner
on Sunday like I did).
Next, coarsely grate 4 peeled carrots. Add to the
broth. Chop up an onion. Add to the broth. Chop up 6 stalks of celery. Add to the broth. Add one package of dry chicken noodle soup
with tiny noodles. Add 2 tablespoons of
chicken soup base. Add one half of a
package of spaetzle or kluski (polish)
noodles: cook only until tender. DO NOT OVERCOOK THE NOODLES or they will turn
to mush.
Next add 3-4 Tablespoons of Stephens’ Orange cider mix (or
more to taste). Add some pepper. Add the
cut up chicken and heat it all through.
If you cook the noodles separately in water, then you can
add them just before you are ready to eat the soup.
An alternative version of this leaves out the carrots and
potatoes. You add sliced almonds and
dried cranberries instead for a really great unusual soup.
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