my youth | ChefsOpinion

Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

>
>
Thanks to its ease of preparation and its wonderful taste and texture, chicken noodle soup in its never-ending varieties is one of the dishes I prepare at least once every week. 🙂
I remember the noodle soups from my youth, which had the same flaw as all other pasta dishes at the time in the “old country” – the pasta was nearly always overcooked. Not just in the home I grew up in, but in all homes and restaurants.
To cook pasta al dente became only common after the influx of Italian Immigrants and the explosion of Italian restaurants in Germany in the late 60’s and early 70’s.
Unfortunately, nowadays, the original Italian patrons of these restaurants have mostly retired. Their (German-educated) kid’s, and more often than not, new immigrants from countries such as Turkey, Albania, Rumania, etc have taken over these restaurants and unfortunately, the cuisine has been watered down to an unfortunate mix of second-class Italian and third-class German cooking style, including in many cases, overcooked pasta. Sadly, when I visited Germany last September, it was nearly impossible for me to find decent pasta, pizza, and other traditional Italian food of good quality ( see also “My trip to Germany and Spain“)

However, let’s get back to the “Chicken Noodle Soup” at hand.
No danger of overcooked pasta to be found here, although, there is the (slight?) possibility to overcook the carrot noodles and/or the beans, so if you decide to prep this dish, please keep the veggies bright in color and of proper texture. 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Soup on ChefsOpinion
>
Click here for more Chicken Soup on ChefsOpinion
>
>

Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

Bella’s Chicken Noodle Soup (She still ate half my wings and carrots) 🙂

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: cut the tendon’s of 1 doz wings and tips to keep them straight during cooking (optional)

: simmer the wings in 2 qt of water, seasoned with kosher salt, cayenne pepper, sliced fresh ginger and garlic paste to taste, cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup (there should be 1 qt of soup left at this point), let 2 ea medium size diced tomatoes steep in the soup for a couple of minutes before serving

: wash and peel 1,5 lbs young carrots

: cut with a potato peeler or a mandoline into thin, long “noodles”

: blanch the carrots briefly, drain, shock in ice water

: trim and blanch 1 lbs green beans briefly, drain, shock in ice water

: carrot noodles and green beans

: place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup

: Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

: Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

: Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

: Bella’s Chicken Noodle Soup (She still ate half my wings and carrots) 🙂

>
P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE<
>
>
>
>

>
>
I just have come across some debates about what constitutes a “true” Jägerschnitzel, so I’d like to put that to rest, right now, right here, with some authority on the subject (easy now !) 🙂
After all, I grew up in Swabia in Southern Germany, where, during my youth, schnitzel were one of the most commonly served animal proteins, served a few times a month at home and more often than not during special occasions, such as restaurant visits, birthdays, weddings or funerals or any other gathering where “decent” food was served for a reasonable price.
Traditionally, a Jägerschnitzel is a thin-pounded veal or pork cutlet, dusted with flour and sauteed, then covered with mushroom sauce, to which sometimes cream and parsley or chives are added, and accompanied by pasta (mostly, but not exclusively Spaetzle), roast potatoes (Bratkartoffeln) or dumplings (Knödel).
A “TRUE” Jägerschnitzel is “NEVER” breaded (never cover anything breaded with sauce, one of the basics in classic cooking – after all, you bread it to be crisp, so why soften it by covering it with moisture ?!!) And yes, I know, like always in cooking, there are a few exceptions, but they do NOT pertain to schnitzel.
Then there are Jägerschnitzel made of chicken or turkey. While less traditional, they have become popular lately because of changing eating-habits and because the meat is more affordable than pork and veal, (especially milk-veal), which has been priced out of reach for most folks.
So there you have it – the end of the Jägerschnitzel Debate.
You are welcome 🙂
>
Guten Appetit ! Life is Good !
>
>
Click here for more Spätzle on ChefsOpinion
>
Click here for more Bratkartoffeln on ChefsOpinion
>
Click here for more Knödel on ChefsOpinion
>
>
>

Jägerschnitzel Vom Huhn Mit Pasta Und Schmelze – Chicken Cutlet Hunter Style

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: for the schmelze, saute 2 tblsp panko bread crumbs in 1 tblsp whole butter until crisp and golden, season with kosher salt and cayenne pepper to taste

: de-bone and remove skin from 3 ea chicken breasts, pound thin between 2 plastic sheets, season with kosher salt and cayenne pepper to taste, dust lightly with a/p flour, saute in 1 tblsp peanut oil until cooked through