Best 3 Mennonite Noodle Soup Recipes

CHICKEN NOODLE SOUP

Steps:

• Fill up a large soup pot 3/4 with water. Place whole chicken in the water and cook on high. Just before the water begins to boil, scoop off the layer of 'scum'. Boil for about 30 minutes with the lid on. Place the star anise and peppercorns in a spice infuser and add to pot along with chopped onion, bay leaves, salt, and Chinese five spice. Boil for another 2 hours with the lid partially set on the pot. Remove and debone the chicken from broth. Cut chicken meat into bite size pieces and put aside. Skim off the onions and fat from the top of the broth and throw out. Add chicken meat and parsley and boil for another 20 minutes. Boil egg noodles in a separate pot and set aside. Add additional salt to taste. Add cooked noodles to broth, serve and enjoy!

MENNONITE LEEK SOUP

Steps:

• Bring chicken stock to boil.
• Add leeks, potatoes, carrots and celery.
• Simmer 30-45 minutes until veggies are soft.
• Add seasonings and simmer another 30 minutes.
• Puree in batches in blender.
• Serve hot or cold.

CABBAGE BORSCHT MENNONITE SOUP

Steps:

• Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
• Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.