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Chicken Noodle

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By Joanne E. Morvay | January 10, 2001
Item: Hanover frozen soup mixes What you get: Four 1-cup servings Cost: About $2 Nutritional content: Chicken Noodle - 160 calories, 3 grams fat, 0.5 grams saturated fat, 1,100 milligrams sodium; Maryland Crab -- 70 calories, 1 gram fat, 0 grams saturated fat, 910 milligrams sodium Preparation time: 15 to 20 minutes on stove top Review: These Hanover soup bases are a welcome addition to the freezer at our house. Using them is like making real, homemade soup in a fraction of the time.
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NEWS
By Andrea F. Siegel, The Baltimore Sun | March 1, 2013
When the new menu comes out this month at Chick and Ruth's Delly, an Annapolis mainstay where politicians' favorite meals are named for them, John R. Leopold's name won't be on the chicken noodle soup. Out of office - for whatever reason - means off the menu and off the wall behind the counter. The former Anne Arundel County executive resigned after he was found guilty in January of misconduct in office. The soup, however, will remain on the menu that is in the process of being redone, the iconic deli's general manager Chuck Munyon said.
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NEWS
September 26, 2004
Elementary schools Tomorrow: Schools closed for students. Tuesday: Manager-planned menu. Wednesday: Popcorn chicken, fresh vegetables with dip, roll, peaches, gelatin with fruit. Thursday: Cold cut sub or tuna salad on roll, stuffed sub salad bar, chicken noodle soup, fresh fruit, pudding. Friday: Pepperoni or cheese pizza, tossed salad, fresh fruit, cookie. Note: Peanut butter sandwich available daily; half-pint of milk served with each menu (35 cents separately); children, $1.60; reduced price, 40 cents; adults, $2.70.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | November 26, 2009
Baltimoreans love their old-fashioned restaurants, and when one of them disappears, like Haussner's, Harvey's or Marconi's, widespread mourning breaks out. After just one visit to Eastern House Restaurant, it's a mystery to me why it so seldom comes up in our conversations about lovable, locked-in-time restaurants. It can't be that Eastern House is completely anonymous, though, or how else could it have survived in the same location for 44 years, under the same ownership even? And even before establishing the Eastern House, its owners, Harriet Antonas and her son Nick, operated a smaller lunchroom around the corner from the longtime Highlandtown location.
NEWS
By ROB KASPER | January 23, 2008
When the temperature drops and everybody seems to have a cold, chicken soup is appealing. Recently, medical researchers have said that chicken soup may contain a number of substances that could ease the symptoms of upper respiratory tract infections. Or as grandmothers have said since the beginning of time: "Eat some chicken soup; you will feel better." That is what I did, buying three chicken noodle soups in Northwest Baltimore County, taking them home and warming them up. So far, I have not caught a cold.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 24, 2007
Warmer-than-usual weather notwithstanding, January is the sick season - the time when flu cases usually peak. When illness creeps into your house, nothing soothes like homemade Chicken Noodle Soup. You might be tempted to just open a can, but homemade soup is so tasty and simple that Christopher Nasatka, a chef instructor at Baltimore International College, uses it as a way to have students practice their knife skills. A basic mirepoix - a mixture of chopped carrots, onions and celery - flavors chicken or turkey cooked as you like.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 29, 2001
Brief was the request of Margaret Waring of Baltimore. She wrote: "I'd like a recipe for Chicken Noodle Soup. Thank you very much." Linda Troll of Somerset, Pa., responded with tester Laura Reiley's choice. Chicken Noodle Soup Serves 4 to 6 1 broiler-fryer chicken (2 to 3 pounds), cut up 2 quarts cold water 2 chicken bouillon cubes 1 onion, chopped 2 celery stalks, diced Chicken Noodle Soup 2 carrots, diced 2 medium potatoes, peeled and cubed 1 1/2 cups fresh or frozen cut green beans 1 teaspoon salt 1/4 teaspoon pepper salt and pepper, to taste 4 to 6 ounces uncooked noodles In a large kettle, cook chicken in water about 1 hour over moderate heat.
FEATURES
By MICHAEL AND JANE STERN | May 12, 1991
KANSAS CITY, Mo. -- The biggest eaters we know come from Kansas City. They can lay waste to platters of fried chicken and cottage-fried potatoes, barbecue and baked beans, or just about anything you put before them. It's tradition.For example, look at the classic Kansas City fried chicken dinner: chicken by the platter, bowls full of mashed potatoes, green beans, gravy, sweet cinnamon rolls (yes, sweet rolls) and ice cream with chocolate sauce for dessert. This is a big meal! But wait, we left something out: the appetizer.
FEATURES
By ROB KASPER | January 17, 1993
Animals grow thick coats to protect them against the winter cold. I pry open cans of soup. My mainstays are vegetable and chicken noodle. But the other night I broke the routine, and heated up a can of conch chowder.Selecting a can of vegetable soup is not a simple business. It seems that years ago there was one style of canned vegetable soup, the kind with the letters of the alphabet floating in it. Now there seem to be more types of vegetable soup than there are ways to say "cloudy and cold."
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | December 14, 1995
When I asked my husband what he thought of his decidedly un-gourmet-looking club sandwich, surrounded by potato chips with a dill pickle on top, he gave it quite an endorsement. "It's the best club sandwich I've ever eaten," he said.I had a bite. And then another. And then another. I had to admit the combination of gently smoked turkey with crisp bacon, watercress, chopped tomato and chutney mayonnaise was addictively good, even if it was sweeter than I expected.We were eating at Peerce's Gourmet.
NEWS
By ROB KASPER | January 23, 2008
When the temperature drops and everybody seems to have a cold, chicken soup is appealing. Recently, medical researchers have said that chicken soup may contain a number of substances that could ease the symptoms of upper respiratory tract infections. Or as grandmothers have said since the beginning of time: "Eat some chicken soup; you will feel better." That is what I did, buying three chicken noodle soups in Northwest Baltimore County, taking them home and warming them up. So far, I have not caught a cold.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 24, 2007
Warmer-than-usual weather notwithstanding, January is the sick season - the time when flu cases usually peak. When illness creeps into your house, nothing soothes like homemade Chicken Noodle Soup. You might be tempted to just open a can, but homemade soup is so tasty and simple that Christopher Nasatka, a chef instructor at Baltimore International College, uses it as a way to have students practice their knife skills. A basic mirepoix - a mixture of chopped carrots, onions and celery - flavors chicken or turkey cooked as you like.
NEWS
September 26, 2004
Elementary schools Tomorrow: Schools closed for students. Tuesday: Manager-planned menu. Wednesday: Popcorn chicken, fresh vegetables with dip, roll, peaches, gelatin with fruit. Thursday: Cold cut sub or tuna salad on roll, stuffed sub salad bar, chicken noodle soup, fresh fruit, pudding. Friday: Pepperoni or cheese pizza, tossed salad, fresh fruit, cookie. Note: Peanut butter sandwich available daily; half-pint of milk served with each menu (35 cents separately); children, $1.60; reduced price, 40 cents; adults, $2.70.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | November 6, 2003
Pasta freaks, rejoice! No matter how you like your favorite form of boiled carbs, chances are you'll find it at Pikesville's newest eatery - Noodles & Company - opening any day now in the Centre Court Shopping Center. Do you pine for Italian pasta? It's there on the menu - pesto cavatappi ($5.95) and penne with Roma tomato marinara ($4.95), for instance. Chinese? Then the wok-seared lo mein ($5.50) will fill the bill. Indian? Coconut curry ($5.25). Thai? Pad Thai Noodles ($5.50). How 'bout Hungarian?
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 29, 2001
Brief was the request of Margaret Waring of Baltimore. She wrote: "I'd like a recipe for Chicken Noodle Soup. Thank you very much." Linda Troll of Somerset, Pa., responded with tester Laura Reiley's choice. Chicken Noodle Soup Serves 4 to 6 1 broiler-fryer chicken (2 to 3 pounds), cut up 2 quarts cold water 2 chicken bouillon cubes 1 onion, chopped 2 celery stalks, diced Chicken Noodle Soup 2 carrots, diced 2 medium potatoes, peeled and cubed 1 1/2 cups fresh or frozen cut green beans 1 teaspoon salt 1/4 teaspoon pepper salt and pepper, to taste 4 to 6 ounces uncooked noodles In a large kettle, cook chicken in water about 1 hour over moderate heat.
FEATURES
By Joanne E. Morvay | January 10, 2001
Item: Hanover frozen soup mixes What you get: Four 1-cup servings Cost: About $2 Nutritional content: Chicken Noodle - 160 calories, 3 grams fat, 0.5 grams saturated fat, 1,100 milligrams sodium; Maryland Crab -- 70 calories, 1 gram fat, 0 grams saturated fat, 910 milligrams sodium Preparation time: 15 to 20 minutes on stove top Review: These Hanover soup bases are a welcome addition to the freezer at our house. Using them is like making real, homemade soup in a fraction of the time.
FEATURES
By Joe Graedon and Teresa Graedon, Ph.D. and Joe Graedon and Teresa Graedon, Ph.D.,SPECIAL TO THE SUN King Features Syndicate | February 10, 1998
Our grandchildren, ages 5 and 6, love ramen chicken noodle soup. For an afternoon snack, they get the package of soup from the cupboard and beg me to prepare it for them. This soup does not replace their normal meal.Our son and his wife feel there is too much sodium in ramen, but compared to canned chicken noodle soup, it is still lower. Is the sodium a problem?Sodium has been a controversial issue for years. Many researchers believe that excess sodium can increase blood pressure in susceptible people.
FEATURES
By Steve McKerrow and Steve McKerrow,Staff Writer | April 7, 1993
Tom Guiry and Marty York want people to know they take their work seriously. Forget about becoming the next Macaulay Culkins; for these actors the play's the thing -- or in this case the movie: "The Sandlot," opening today at area theaters.Ensconced recently in a Washington hotel room during a six-city promotional swing, the 12-year-old actors slog manfully through a day of interviews with television and newspaper reporters. Like actors three times their age, they talk glibly about their agents, the inspiration their director (David Mickey Evans)
FEATURES
By Joe Graedon and Teresa Graedon, Ph.D. and Joe Graedon and Teresa Graedon, Ph.D.,SPECIAL TO THE SUN King Features Syndicate | February 10, 1998
Our grandchildren, ages 5 and 6, love ramen chicken noodle soup. For an afternoon snack, they get the package of soup from the cupboard and beg me to prepare it for them. This soup does not replace their normal meal.Our son and his wife feel there is too much sodium in ramen, but compared to canned chicken noodle soup, it is still lower. Is the sodium a problem?Sodium has been a controversial issue for years. Many researchers believe that excess sodium can increase blood pressure in susceptible people.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | December 14, 1995
When I asked my husband what he thought of his decidedly un-gourmet-looking club sandwich, surrounded by potato chips with a dill pickle on top, he gave it quite an endorsement. "It's the best club sandwich I've ever eaten," he said.I had a bite. And then another. And then another. I had to admit the combination of gently smoked turkey with crisp bacon, watercress, chopped tomato and chutney mayonnaise was addictively good, even if it was sweeter than I expected.We were eating at Peerce's Gourmet.
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