Directions: |
Directions:Preparation Time: 2.5 to 3 hours (plus cooling time)
Remove skin from the chicken. (This is an optional step but it will yield a clearer, fat free broth.) Wash the chicken thoroughly removing as much visible fat as possible. Place chicken in a large stock pot big enough to fit the chicken and enough water to ensure chicken is submerged. Bring to boil slowly, skimming the foaming fat as you go. If you bring to boil too quickly you will miss the opportunity to skim the fat. Once all fat has been skimmed, reduce heat to medium low and continue to simmer slowly for about 1 1/2 hours keeping half the pot covered.(This allows some of the liquid to evaporate and intensifies the chicken flavor.)
In the meantime, peel and wash carrots then cut into large chunks. Peel, wash and quarter the onions. Wash the parsley but leave whole. Once the chicken has simmered for 1 1/2 hours, add the vegetables and parsley and continue cooking for another half hour until the vegetables are tender.
Once cooking time is complete, remove the cover from the stock pot and allow the soup to cool. Add salt and pepper (to taste) when the soup is still warm (not hot). Remove the chicken from the stock pot when it has cooled enough to handle and place in a separate bowl to allow to cool completely. Remove parsley and discard. Once you are able to handle the chicken, remove white meat from the bone and shred (meaty chunks) back into the soup.
Reserve soup to use fresh and freeze the rest.
Cook pastina if you wish and add to the soup. Enjoy! |
This recipe for Chicken Soup is from