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CLASSIC CHICKEN SOUP Recipe | |
Jewish Soup | |
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Ingredients:
4 lb chicken quartered3 qt cold water 6 lg carrots, thinly sliced 3 lg celery stalks w/leaves, sliced 3 sm parsnips, peeled, sliced 1 lg onion, cut into 8 wedges 4 lg parsley sprigs 1 Tbsp. Kosher salt 1/4 tsp. ground pepper 1/2 lb med. egg noodles (Goodman's Egg Flakes work great) 2 Tbsp. minced parsley
Directions:
1. In a stockpot, bring chicken and the water to a boil, skimming foam. Add all but 2 cups of carrots, and celery, parsnips, onion, parsley sprigs, 2 tsp. of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. Remove chicken to a plate. When cool enough to handle, remove skin and bones, discard. Shred meat, set aside.2. Strain broth through cheesecloth-lined sieve into clean pot(5qt). Press solids to extract liquid. Add remaining carrots and salt. Simmer covered, 5 minutes. Add noodles, simmer covered, 7 minutes or until carrots are tender and noodles are cooked. Add chicken and minced parsley. Heat through. 8 servings | |