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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dad's Chicken Soup Recipe

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This recipe for Dad's Chicken Soup is from The Kirlin-Rosenthal Family Cookbook, 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:  
5-6 pounds of bone-in chicken (half wings/half breasts, thighs and legs)
2 large celery stalks with leaves cut into half inch chunks
2 large carrots unpeeled and cut into half inch chunks
1 medium onion -- skin on cut in half
5 sprigs of parsley
3 sprigs of fresh dill (or 1 tsp dried)
salt to taste
1 tsp whole black peppercorns
1 cube of Telma chicken flavor soup

Directions:
Directions:
Wash the chicken with water and place in pot. Add all of the other ingredients and cover with cold water. Bring to a boil; reduce heat and simmer gently with a lid half on the pot for a minimum of 45 minutes but it can cook for up to 90 minutes. Remove from the stove and pour through a strainer to get a clear broth. Chicken should come away easily from the bones if you want to cut some and put in the soup. Let cool. When broth has completely cooled, skim off the fat at the top. Can be frozen for up to a few months.

Number Of Servings:
Number Of Servings:
About 4
Preparation Time:
Preparation Time:
Up to 2.5 hours
Personal Notes:
Personal Notes:
Leaving the onion skin on helps make the soup golden in color. The Telma cube was Grandma Blanche's secret

 

 

 

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