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Chicken Noodle Soup

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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
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
By Rashod D. Ollison and Rashod D. Ollison,[Sun Pop Music Critic] | November 26, 2006
A HUSKY BLACK MAN DRESSED garishly in drag -- blue wig, frosted lipstick -- raps and fries chicken on what appears to be a makeshift plantation as African-American children dance around him, sucking on chicken bones. The scene is from "Fry That Chicken" by Ms. Peachez, a music video that in the last two months has been downloaded more than 600,000 times on Youtube. The song has also received spins on urban stations. It was preceded by an even bigger hit: DJ Webstar & Young B's "Chicken Noodle Soup," which for months has been a mainstay on black radio and in clubs, the video a favorite on Youtube and MTV. The nonsensical song even spawned a dance -- a shuffling, arm-flapping jig that grinning black kids perform in the video.
NEWS
Jacques Kelly | July 8, 2011
Both of my grandmothers made their own chicken noodle soup, and the results were spectacular. My Poultney Street grandma put a touch of whole tomato in hers. My Guilford Avenue grandmother made her own egg noodles and dried them over a radiator. After their deaths in the 1970s, I despaired of ever having good noodle soup again. About 30 years ago, I made a visit to Vince Rallo's restaurant. One spoonful of his chicken noodle soup, and I was back in a circa 1955 Baltimore kitchen, well-fed and happy.
NEWS
Jacques Kelly | July 8, 2011
Both of my grandmothers made their own chicken noodle soup, and the results were spectacular. My Poultney Street grandma put a touch of whole tomato in hers. My Guilford Avenue grandmother made her own egg noodles and dried them over a radiator. After their deaths in the 1970s, I despaired of ever having good noodle soup again. About 30 years ago, I made a visit to Vince Rallo's restaurant. One spoonful of his chicken noodle soup, and I was back in a circa 1955 Baltimore kitchen, well-fed and happy.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | February 24, 1995
Of all the places that you'd expect to find a great soup and salad bar, one of them probably isn't Buddie's Pub and Jazz Club. Hamburgers, yes. Ribs, OK. But Euromix greens and mulligatawny soup? No way.The place looks like a hundred other downtown pubs -- a bar decorated mostly with Tiffany-style lamps and a downstairs dining room that's usually empty when I've been there. The menu is perhaps more extensive than most pubs', with every sort of sandwich known to man.Some of these are inspired, like a crab club, made with two fine, fat crab cakes plus bacon, lettuce, and tomato layered on three slices of rye bread toast.
FEATURES
January 12, 1994
Simple and satisfying, lovely for lunch, super for supper -- what could be more appealing than soup? Especially when the temperature dips and the days seem long and dark.Recalls Harold Marmelstein, executive chef at the Polo Grill, "I grew up in upstate New York, where it's real cold, so in the winter I want a good, hearty, stick-to-your-ribs type of soup -- bean soup with a nice ham bone in it, or a thick minestrone with lots of pasta and prosciutto."Mr. Marmelstein said that while the Polo Grill, at the Inn at the Colonnade, still offers its notably creamy crab and corn chowder, "a lot of people are asking for cream-less soups."
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.
SPORTS
By Bill Glauber | September 17, 2000
I love this place. I love the fact that total strangers will walk right up to you and ask if you like their country. And they'll smile when you say, "yes." I love the grill-your-own barbecue at the press center. I love the Olympic volunteers who are never without a smile and politely direct you to far-flung arenas. I love the trains because, unlike the Olympic buses, they don't get lost. I love the chicken noodle soup at the Vietnamese Noodle Bar, which lies at the edge of a great Chinatown.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | December 12, 2011
On Dec. 19, Alan Morstein is hosting the eighth annual Hanukkah dinner at his Federal Hill favorite, Regi's American Bistro. The Hanukkah dinner , which Morstein says sells out every year (in other words, make reservations) features The eighth annual Hanukkah dinner at Regi's American Bistro features all the classics -- homemade chicken noodle soup, slow-roasted Bubbie's beef brisket, hand-shredded potato latkes with apple sauce and sour cream, string beans and Goldberg's famous jelly doughnuts.
NEWS
By Rashod D. Ollison and Rashod D. Ollison,[Sun Pop Music Critic] | November 26, 2006
A HUSKY BLACK MAN DRESSED garishly in drag -- blue wig, frosted lipstick -- raps and fries chicken on what appears to be a makeshift plantation as African-American children dance around him, sucking on chicken bones. The scene is from "Fry That Chicken" by Ms. Peachez, a music video that in the last two months has been downloaded more than 600,000 times on Youtube. The song has also received spins on urban stations. It was preceded by an even bigger hit: DJ Webstar & Young B's "Chicken Noodle Soup," which for months has been a mainstay on black radio and in clubs, the video a favorite on Youtube and MTV. The nonsensical song even spawned a dance -- a shuffling, arm-flapping jig that grinning black kids perform in the video.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | February 24, 1995
Of all the places that you'd expect to find a great soup and salad bar, one of them probably isn't Buddie's Pub and Jazz Club. Hamburgers, yes. Ribs, OK. But Euromix greens and mulligatawny soup? No way.The place looks like a hundred other downtown pubs -- a bar decorated mostly with Tiffany-style lamps and a downstairs dining room that's usually empty when I've been there. The menu is perhaps more extensive than most pubs', with every sort of sandwich known to man.Some of these are inspired, like a crab club, made with two fine, fat crab cakes plus bacon, lettuce, and tomato layered on three slices of rye bread toast.
FEATURES
January 12, 1994
Simple and satisfying, lovely for lunch, super for supper -- what could be more appealing than soup? Especially when the temperature dips and the days seem long and dark.Recalls Harold Marmelstein, executive chef at the Polo Grill, "I grew up in upstate New York, where it's real cold, so in the winter I want a good, hearty, stick-to-your-ribs type of soup -- bean soup with a nice ham bone in it, or a thick minestrone with lots of pasta and prosciutto."Mr. Marmelstein said that while the Polo Grill, at the Inn at the Colonnade, still offers its notably creamy crab and corn chowder, "a lot of people are asking for cream-less soups."
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.
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