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2nd Avenue Deli Chicken Soup




Source of Recipe


Internet


List of Ingredients




1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
¼ teaspoons pepper
1 bunch dill, cleaned and tied with a string




Recipe



Note: The deli's recipe calls for both a whole chicken plus one pound of chicken parts. You can, however use just one large chicken and cut off both wings, the neck, and a leg to use as parts.

1. Pour 12 cups cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the chicken with salt.

2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see it its tender and fully cooked; then remove if from the pot, and set aside on a large platter. Leave chicken parts in the pot.

3. Add onion, carrot, parsnip, salt and pepper. Let soup simmer for one hour and 15 minutes.

4. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.

5. Strain the soup, and discard everything solid except the carrot.

6. Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Other options: add cooked noodles, rice, kasha, or matzo balls.