"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Thursday, July 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cut up chicken (Empire kosher is excellent)
1-2 turkey necks (optional)
3-4 large carrots
1 large onion
2-3 parsnip roots
3 long celery sticks or 1/2 celery root
1/2 bunch parsley
1 garlic clove
2 tsp salt
pepper

Directions:
Directions:
Wash chicked thoroughly in hot water. Peel carrots and parsnip and cut into three equal pieces. Wash celery and cut into three pieces as well. Peel onion and garlic. Combine all above ingredients, cover with water and start cooking on high heat. Just before it starts boiling remove the "foam" with a spoon. After it starts boiling, reduce the heat to medium-low, add the salt and pepper and set the timer on 45 minutes. If you don't have a timer, buy one. Meanwhile, wash the parsley and add to soup when the timer rings and boil for an extra 15 minutes. Taste. If it is tasteless, add 1/2 tsp salt. If still tasteless, add 1-2 tbsp of Telma instant chicken soup powder. Boil for 5 minutes. Soup goes well with noodles and/or soup almonds (shkedey marak).

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
One hour and 20 minutes
Personal Notes:
Personal Notes:
Can be eaten at Passover with matzo balls.

 

 

 

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