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My Mother's Chicken Soup

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"Chicken soup 'is the most universal cure-all,' writes Ken Horn in 'Ken Horn's East Meets West Cuisine.' It's as important in Chinese cuisine as it is in Jewish, Vietnamese, Hungarian, Greek, and Italian. And, yes, chicken soup IS good for colds. Three physicians at The Mount Sinai Medical Center in Miami Beach performed an experiment and discovered that drinking hot chicken soup is helpful for a stuffy nose. It's the steam!"

List of Ingredients

â—¦ 3 to 4 pounds chicken parts
â—¦ 3 carrots, washed
â—¦ 3 stalks celery, washed and cut in thirds
â—¦ 1 large sliced onion
â—¦ 4 sprigs parsley
â—¦ 6 peppercorns
â—¦ 1 sprig fresh thyme
â—¦ 1 sprig fresh rosemary
â—¦ 1 sage leaf
â—¦ Salt and finely ground black pepper to taste
â—¦ 6 cups water


Recipe

Combine all the ingredients in a large pot. Cover and bring to a boil.

Reduce the heat and simmer for 2 hours, stirring occasionally.
Strain the broth through a cheesecloth-lined strainer. Chill for several hours.

Remove the soup from the refrigerator and skim the fat from the soup. Reheat and serve.

Makes 6 cups



Note:
• You can use any combination of chicken parts in this recipe.
The soup will keep a couple of days in the refrigerator or frozen for at least a month.

• To make an elegant presentation, float strips of cooked mushrooms on the soup; to make it homey stir in cooked fine egg noodles. And, of course, there are Matzo Balls.