Chicken Noodle Soup

Chicken Noodle Soup
(The next three recipes are a progression, one builds on the other and they all assume the chicken stock recipe)
James Jones
Ingredients:
1 whole frying or baking chicken
4 quarts of chicken stock (see recipe in MOSTLY MEATS)
Package of wide egg noodles or Won Ton wrappers
1 egg beaten
Firm Tofu (Optional)
1 box of mushrooms (Optional) sliced and sautéed in butter
1 bunch of green onions with tops for garnish
Crispy noodles
Directions:
Remove chicken legs and breasts and bake at 350 degrees F. 1 ¼ hours or until done.
Use the scrags to make chicken stock.
Cut up as much of the baked chicken as you desire to bite size for the soup and add to stock.
Use the rest for chicken salad later.
If you are using noodles, prepare per instructions of the package.
When done, drain and place in soup pot.
If you are using Won Ton wrappers for noodles, put them in at the end when soup is boiling.
Bring the stock to a boil.
Add the tofu and mushrooms.
Spoon in and swirl in beaten egg to make strings.
Serve with green onions and crispy noodles as a garnish.
Wonton Soup
Description: (Chicken Base) Wonton Soup is a chicken soup with stuffed wontons.
Jimmy Jones
Ingredients:
1 whole frying baking chicken
4 quarts chicken stock (see recipe in Soups)
1 egg beaten
Firm tofu (optional)
1 box mushrooms (optional), sliced and sauté in butter
1 bunch green onions with tops for garnish
Crispy noodles
Wontons:
2 packages wonton wrappers
Chicken from above
1 can water chestnuts
4 green onions with tops
1 rib/stalk celery
2 Tablespoons cornstarch
2 Tablespoons soy sauce
2 Tablespoons stir-fry sauce or oyster sauce
1 egg, beaten
Directions:
Bake chicken at 350 degrees 1 1/4 hour or until done. Remove chicken leg and breasts. Use scrags for chicken stock. Cut up as much of the baked chicken you desire and add to stock. Use dark meat for wonton as shown below. Use the rest for chicken salad later.
Wonton Soup Instructions Continued
Wonton Preparation:
Chop finely chicken, celery, green onions and water chestnuts. Mix in sauces and thicken with cornstarch, making sure not to lump. Chill if you have time.
On your preparation board facing you, as diamonds, as you can get on the board. Brush the egg mixture at the bottom of the wrapper. Place 1 packed teaspoon of the chicken mixture in the middle of each wrapper. Fold the wrapper towards you and press and seal in basted wrapper. Lightly cover the top with egg mixture and complete the wrapping in diaper fashion by folding the outer diamond points to the bottom point. Line a tray with wax paper. Place completed wonton on wax paper to prevent sticking. Store on a tray with wax paper. Continue until you have 60 or so wontons.
Bring the stock to a boil. Add tofu and mushrooms. Drop in as many wontons as you intend to serve. Simmer slowly so as not to boil them apart. Spoon in and swirl beaten egg to make strings. Serve with green onions and crispy noodles as a garnish.