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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Soup Recipe

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This recipe for Chicken Soup is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cut up chicken (Empire kosher is excellent)
1-2 turkey necks (optional)
3-4 large carrots
1 large onion
2-3 parsnip roots
3 long celery sticks or 1/2 celery root
1/2 bunch parsley
1 garlic clove
2 tsp salt
pepper
Directions:
Directions:
Wash chicked thoroughly in hot water. Peel carrots and parsnip and cut into three equal pieces. Wash celery and cut into three pieces as well. Peel onion and garlic. Combine all above ingredients, cover with water and start cooking on high heat. Just before it starts boiling remove the "foam" with a spoon. After it starts boiling, reduce the heat to medium-low, add the salt and pepper and set the timer on 45 minutes. If you don't have a timer, buy one. Meanwhile, wash the parsley and add to soup when the timer rings and boil for an extra 15 minutes. Taste. If it is tasteless, add 1/2 tsp salt. If still tasteless, add 1-2 tbsp of Telma instant chicken soup powder. Boil for 5 minutes. Soup goes well with noodles and/or soup almonds (shkedey marak).
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
One hour and 20 minutes
Personal Notes:
Personal Notes:
Can be eaten at Passover with matzo balls.

 

 

 

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