Email to Deborah Heller      

Recipe Categories: onwheels46's HOME PAGECAKESandPIES SALADandDRESSING SOUPSandSTEWS

Chicken Soup




Source of Recipe


My mother






Recipe Introduction


First of all, you will need a large soup pot and cover to prepare this in. You may choose to use whole chickens, or just chicken thighs. And, you may either use vegetables cut into chunks, or chop them in the food processor or by hand.Season to your personal preference-use as much or as little garlic as you like, and adjust the salt, pepper and thyme to suit. If you make the soup ahead of time and chill it, you may skim the fat off the top, but that is not necessary if you would rather just eat it right away.





List of Ingredients



• 2 chickens, 3 1/2 to 4 lbs each, or about 16 chicken thighs
  
• 2 large onions peeled, with an X cut in the top, or chopped
  
• 3 carrots, peeled and cut in pieces or chopped
  
• 3 celery stalks, in pieces or chopped (leaves may be included)
  
• 3 parsnips, peeled, in pieces or chopped
  
• 5 or more peeled cloves of garlic
  
• 1 teaspoon or more dried thyme
  
• salt and pepper to taste
  
• 2 bay leaves
  
• 8 to 10 cups of water
  
• about a handful of flat leaf parsley, chopped
  






Instructions



1. Pull any giblets from inside the chicken cavity, rinse out whole chickens, and pat dry. Place in large soup pot. Thighs just need to be rinsed and patted dry before placing in pot.
   
2. Add all remaining ingredients except parsley. Use moderate amounts of salt and pepper, as seasoning will be adjusted when soup is done.
   
3. Cover pot and bring to boil. Keep an eye on it, so that it does not boil over. When it begins to boil, a brown foam will appear on the surface. Skim this off,as best as you can. Lower the heat so that the soup remains at a strong simmer, cover and cook for an hour and 15 minutes.
   
4. Remove from heat. Allow to cool for a few minutes. Remove the chicken from the pot to a large bowl or pan. Don't worry if it falls apart. When the chicken has cooled enough to handle, remove the skin, take the meat off the bones, and discard the skin and bones. Some of the chicken can be cut up and served in the soup if you like, or reserve the chicken for another use (pot pie is good the next day). Also remove bay leaves.
   
   
5. Prepare fine noodles if you like, and put portions of noodles in each bowl before adding the soup. Adjust salt and pepper, sprinkle with parsley.
   






Final Comments


Matzo balls are also great in the soup. See separate recipe. When soup is cooled, refrigerate covered. It will keep for around 3 days. It can also be frozen.