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Chicken Soup Recipe

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

Judy Katz
Added: Sunday, December 9, 2007


3 chickens cut up into eights or quarters, add 8 stalks of
celery cut and cleaned
2 parsnips..peeled and cut
2 parsley roots.. clean green leaves and peel the
bottom.. cut. Grandma would
fold the top back, and tie up all of the herbs with twine
1 bunch carrots, peeled and cut into 2-3 inch pieces
½ bunch of parsley..cleaned. grandma ties this up
4-5 cloves of garlic.. can be left whole.. peel
4 medium onions.. wash.. can keep skin..cut into
quarters or halves.
Dill..fresh.. ½ bunch, tied up, or estimate for dried.. one
Add more salt to taste, and pepper
12-16 quart pot

Put in cold water to within around 2-3 inches of the top, add
around 2 teaspoons of salt and some pepper, and bring to a
boil..scum and fat will rise to the surface and keep removing
by skimming with a spoon. Have an old container or used can
handy to put the scum into and discard in the garbage. Don’t
put this stuff down a drain. When the scum is all off, reduce
heat to low.
Add veggies to the pot.
Cook covered for around an hour to hour and ½.. veggies
should be fork tender.

Use big strainer or slotted spoon.. like a Chinese strainer..lift
all the chicken and veggies out. Carrots can be put directly
into the soup. Save the chicken for chicken salad or
sandwiches. Throw the other cooked veggies out. (Parsnips
and parsley root can be mashed..good). Pour the soup
through a fine (small holes) strainer or cheese cloth into
containers to cool.
Refrigerate and then remove layer of fat which forms on the
top.. sometimes you can spoon it off the top.

Matzo balls.. use a mix (make sure it says matzo BALL mix,
not just soup, and follow the directions on the package.

Personal Notes:
Personal Notes:
Capon makes a richer soup, and June uses this for her holiday




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