Authentic Jewish Yiddish Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This is the way to make soup-you can alter the recipe a little here and there but this is the best. Make sure that you include the chicken neck ( and the cleaned feet! ) in the soup. Use kosher chicken and canned soup-its tastes better. My recipe adaptation uses skinned chicken so there is a lot less fat to be skimmed off in this soup. If you want very clear soup then cool first, strain the soup through cheesecloth and reheat, cut up chicken and vegetables and add back-but I served the soup as is. Ingredients:
1 whole chicken, cut up |
4 (11 ounce) cans clear condensed chicken soup |
4 cups water |
2 onions |
1 teaspoon salt |
4 carrots |
3 stalks celery |
1 parsnip |
2 sprigs fresh dill |
3 sprigs fresh parsley |
1 teaspoon pepper |
Directions:
1. Cut up chicken , rinse and remove skin.
2. Place chicken and all other ingredients into soup pot.
3. Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
4. Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.
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