Home Cooking with Habs Tweetup

by Amy, Habstweetup.com (AllHabs.net)

PHILADELPHIA, PA -- The word is out about Habs Tweetup - people all over the world are discovering for themselves why it's so much fun to get together with other fans of the Montreal Canadiens and make new friends both far and wide. But like the old saying "food is family", one of the most important ingredients of a successful Habs Tweetup is making sure there's a selection of tasty treats on the menu.

On a day when folks are prepping for their Heritage Classic parties and gathering around their televisions for Hockey Day in America coverage, I'm excited to announce a new weekly feature here at HabsTweetup.com. For all you foodies out there (whether you're the one who likes to cook or the one who likes to eat) we'll be spotlighting a collection of recipes to tempt your tastebuds.

Some weeks you'll see a theme, other times we'll feature a recipe simply because it's scrumptious. Do you have a favourite recipe you'd like to share? Perhaps you have a lucky dish you make for every Habs game? We'd love to serve it up to our readers! Send your recipes to amy@allhabs.net - you can even include a photo of the finished product.

Since today promises to be an exceptionally cold experience for the Canadiens and their fans attending the Heritage Classic in McMahon Stadium, we decided to pay tribute to those brave souls with our inaugural recipe.

It's no secret that the Habs have a tried and true method for keeping warm at an outdoor game - steaming hot chicken soup is always on hand behind the bench. Nothing beats the original, simmered all day on the stovetop. It's simple but comforting food - cook up a batch before the big game!

The Perfect Chicken Noodle Soup
adapted from "Good Housekeeping Soups & Stews"

Prep time: 45 minutes
Cook time: 2 hours 30 minutes
Yield: approx 16 cups

8 stalks celery

7 carrots, peeled

1 whole chicken + 2 chicken leg quarters

1 medium onion, cut into chunks

1 garlic clove, halved

1 handful fresh parsley

8 sprigs thyme

20 whole black peppercorns

2 bay leaves

1 tablespoon salt

12 cups cold water

3 cups medium egg noodles, uncooked

1. Cut half of the celery stalks and carrots into large chunks and place in a large stockpot with the whole chicken and leg quarters, chicken neck, gizzards (except for the liver), onion, garlic, parsley, thyme, peppercorns, bay leaves, salt and water. Heat over high heat until boiling. Reduce heat and simmer, uncovered, for 2 hours.

2. Prep remaining carrots and celery by cutting into bite-size pieces, set aside.

3. Remove stockpot from heat and transfer the chicken to a jelly-roll pan. Strain broth into a large bowl and throw away all solids. Skim and discard fat from broth. Pour broth back into stockpot and return to high heat and boil.

4. Separate chicken meat from the skin and bones, cut chicken into bite-size pieces.

5. When the broth is boiling, add reserved celery and carrot pieces. Bring broth back to a boil again, then reduce heat to medium-high and cook, uncovered, for 10 minutes or until vegetables are fork tender.

6. Meanwhile, cook noodles according to package directions.

7. Remove soup from heat and stir in cooked chicken and noodles.

8. Garnish with a sprinkle of parsley and thyme.

Enjoy!!