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The very Sweetest Chicken Soup Recipe

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This recipe for The very Sweetest Chicken Soup, by , is from Our Family Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Pauline Elbaum
Added: Tuesday, February 21, 2006


1 pullet chicken in 1/4's or 1/8's (remove skin)
1 whole large onion
2-3 stalks of celery
1 large peeled parsnip root
Bunch of fresh dill and bunch of fresh parsley
Salt and pepper
If you can find they sell a little bouquet holder bag for the parsnip, onion, dill, & parsley
3 large carrots cut in 3 inch chunks - Buy the carrots sold separately by the pound, not in the bag.

I make my soup in a pressure cooker and it takes no time! I will give you directions for both.

Using a pressure cooker it should take about 20- 30 minutes
Boil some water in a large pot on a high temp. I never measured it but it would be enough to comfortably cover all the chicken in the pot. Add the skinless chicken. If you don't have enough water add some if you have too much pour some off. Add a few teaspoons of salt. Wait for the water to boil again (uncovered pot) After it starts to boil take a large spoon and skim off the foamy stuff (and discard it). It occurs when the chicken soup starts to boil. You want to do that for about 5-8 minutes until the foamy stuff stops. If you skip this step you end up with cloudy soup. It will still taste good but not look as clear and rich. Add all the other ingredients in your bouquet holder (either made of netting from string or a cheesecloth material) If you can't find it don't worry I didn't discover this until 3 years ago and my soup was fine without it. It's just easier to remove all the cooked veggies after the soup is done. (All you do is remove the bag and squeeze out all the excess soup from the veggies and return that strong flavor back into the soup when the soup is finished).
If you do not have a bag place the onion, carrots, & parsnip root into the soup and place the fresh dill and parsley at the very end. Add some pepper. Close the lid and wait until you hear the steam and then lower the temp to low for about 10 minutes. You should hear the steam whistling during that time. Turn off. Do not remove lid. It is still cooking. It is ready to serve in 20 minutes. After you remove the lid, remove cooked veggies except carrots if you want.( I do) You might have to add more salt. So taste it before you are ready to serve it.

Regular large pot
Same as above except after you place veggies in the pot cook with lid on. Medium to low temp for about-1 hour




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