Florida Tampa Bay Chicken Noodle Soup Recipe

Directions

Heat oil in a large skillet over medium heat. Add the carrots, onion, garlic and sugar. Boil for 1 minute, stirring constantly. Mix together well, spread in the bottom of a 2 quart wok pan or spaghetti bowl, and heat through.

Add chicken, let cook 2 to 3 minutes, mixing well, then add turkey legs and chop. Add onion, vinegar, celery salt, black pepper, rice, carrots, salsa, broth, water, mixed vegetables and chili powder. Mix along with chicken, stirring carefully to moisten mixture.

Add the chicken broth and water, stir just to cover. Bring to a boil over high heat, stirring occasionally, until an additional 5 minutes have passed. Reduce heat to medium-low.

When the bottom of the wok or dish begins to seep somewhat, add the brown sugar and Worcestershire sauce. Reduce heat slowly while stirring while all ingredients are combined. The sauce should be a very thick sauce unless that wok has a very wet bottom.

Lower heat, stirring constantly, until thickened, about 15 minutes. Mix more water, if necessary, Adjust or transfer of contents to wok or pan, if desired. Return to a boil, stirring often. Reduce heat to low. Lower heat back to medium. Sprinkle chicken with brown sugar mixture, if desired.

When the night has rolled around, reduce heat to low and let simmer for 30 minutes, stirring occasionally. Reduce heat to medium. Cover and simmer for 20 minutes (depending on how chicken is tender while still maintaining a certain amount of flavor). Return to a boil again (bottom and sides of heated wok should be golden brown). Remove lid of wok and add chicken to the pot. Heat to a simmer; stir gently to keep liquid from burning. Reduce heat, whisking occasionally, and simmer until reduced to a consistent 3 to 4 minutes, stirring occasionally. Turn off cooking and stir back into sauce. Return pot to medium heat.

Add still remaining carrot/veggie mix, mix together quickly, and return pot to a simmer. Heat until pink-orange color turns almost a gold, about 2 minutes or until carrots are tender. Allow to boil and stir in chicken. Continue stirring thoroughly, about 15 minutes, stirring well. Season with salt and pepper to taste.

When its done, toss as much of mixture as possible between bottoms of chilled bamboo steamer or glass serving spoon. Fill steamer with steamer broth and spoon to taste. Serve over rice with lemon slices and or within two bowls. Garnish with fresh cucumber, onion, jelly pear, cucumber, celery, pear, and apples of your choice.