"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Soup – Basic Recipe (GF) Recipe

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This recipe for Chicken Soup – Basic Recipe (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Shapiro
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow onion, chopped into small cubes
4 stalks celery, chopped into small cubes
˝ stick of butter
1 whole chicken, cleaned out
4 carrots, peeled and sliced
˝ tsp. or more salt
˝ tsp. or more white pepper
water

Directions:
Directions:
In a large soup pot, sauté the onion and celery in butter until clear. Before it can turn brown, add 2 cups of water and keep on high. Place the full chicken into the pot. Add water until 2 inches from the top of the pot. Cover and keep on high. Add carrots. Season with salt and pepper - 1/2 teaspoon of each or to taste. Cover again. Bring to a full boil, then lower heat to a simmer and keep on stove for 4 hours. Turn off and let cool. When it is cool enough to handle, take out chicken in a hand held strainer, leaving as much of the onions and celery in the pot as possible. By hand, take off the skin and toss. Pull off the clean pieces of chicken and put them back into the pot. Refrigerate for at least 4 hours or overnight. Before reheating, skim and throw away the layer of fat on the top of the soup. Re-heat on a medium heat.

Personal Notes:
Personal Notes:
If you want to serve the soup with matzah balls, follow the directions on the package but put them in the soup instead of water. Before putting leftover soup away, take out any remaining matzah balls and refrigerate them in a separate bowl so they don’t soak up the remaining soup.

 

 

 

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