Grandma Schwartz's Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
1 whole stewing hen or chicken, insides removed or discarded except the neck
5 quarts water
2-3 garlic cloves, pressed or minced
2 bay leaves
1 medium to large onion quartered
10-12 peppercorns
4-6 stalks of celery with leaves, cleaned and cut into halves or thirds (If you or your family do not prefer to eat cooked celery, it can be put into a cheese cloth bag for cooking in soup and removed and discarded. However, we find it super yummy and tender to eat in the soup!)
2 dashes of kosher salt
2 regular potatoes quartered OR 4-6 red, new potatoes, quartered or halved depending on size
2-5 large carrots peeled and cut into thirds (Our kids love carrots, so we add more for extra veggies to eat.)
*If you are cooking for only 1-2 persons, use ½ chicken or stewing hen (bone in) and 1-2 of all other ingredients (3 quarts of water).
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Directions: |
Directions:Directions:
1) Unwrap chicken and rinse under hot water in sink. Make sure there is nothing inside except neck.
2) Place chicken in a large pot.
3) Add water and bring to a boil.
4) Skim off fat that rises to the top and discard. We use a fat skimmer for this, but a large spoon will work as well.
5) Lower to a medium flame, turn chicken over and cook for one hour.
6) Skim off fat that rises to the top again and discard.
7) Add all other ingredients, EXCEPT potatoes and carrots.
8) Cook for 1-2 more hours, stirring and turning chicken every 30-45 minutes, until chicken is very tender.
9) Add carrots and potatoes and cook another 30 minutes.
10) Eat as is or serve soup with rice, favorite type noodles, Jewish rye bread, garlic toast, etc. OR put the broth in a mug and sip away. |
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Number Of
Servings: |
Number Of
Servings:Small army, or a family with lots of leftovers. |
Preparation
Time: |
Preparation
Time:4+ hours |
Personal
Notes: |
Personal
Notes: Use a large pot, preferably a stock pot or a pot with a thicker bottom. A fat skimmer is helpful.
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