Chicken Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 (3-5 lb.) whole chicken or 1 chicken bone carcass
1 marrow bone (optional)
chicken feet (optional)
12-14 c. water (or more, to cover)
1-2 stalks of celery, leaves on
1-2 parsnips or a turnip
1-2 carrots
1 zucchini
1 whole onion
1 whole head of garlic
fresh herbs (parsley and dill)
salt & pepper
turmeric(!)
|
|
Directions: |
Directions:Day 1:
If using a whole chicken, remove skin if desired (use a paper towel to remove the skin). Leave the skin on for more flavor, or remove it for less mess when skimming the soup and shredding the chicken.
Make 3 cheesecloth bundles as follows: #1 - whole chicken or chicken carcass and marrow bone, #2 - zucchini and 1 carrot, #3 all other herbs and veggies (reserve some dill for finishing).
In a very large stock pot, bring 12 cups of water to a boil. Add bundles. Simmer, covered, for at least 4 hours (longer if you have the time). Skim off froth as it surfaces.
Remove soup from heat and let it cool off enough to handle. Remove bundles from soup. Refrigerate overnight (put the bundles in a container, leave the soup in the pot).
Day 2:
While cold, skim fat from top of soup. Strain soup.
If using whole chicken, open the chicken bundle and shred as much chicken as you would like to have in the soup. (Remaining chicken can be shredded and reserved for other uses, like chicken salad.)
Open the carrot/zucchini bundle and slice the veggies into serving size pieces.
Reheat the soup with the chicken, zucchini, and carrot. Taste and adjust seasoning as desired. Before serving, add dill and warm through (about 3 minutes).
Serve with Osem mini mandels or matzo balls. |
|
Personal
Notes: |
Personal
Notes: If you don't have several hours to cook the soup, you can shorten the cooking time to 2 hours. When doing so, you may need to add Osem mix or a Telma stock cube to boost the flavor.
For "New Orleans style" chicken soup, stud 2 onions with cloves. For aromatics, use bay leaves, parsley, thyme, and rosemary (in a cheesecloth bag). For vegetables, use carrots and celery, cut into chunks. For spices, instead of turmeric, use cayenne pepper and curry powder.
|
|
This recipe for Chicken Soup is from