Babcias Polish Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 810 |
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My mother swears this recipe came to the US with my grandmother in the early 1920s. It's a delicious variation on a well known and popular theme. Serve this soup with thick-cut Polish noodles known as kluski. Ingredients:
1 4 lb soup chicken or equivalent in chicken parts |
2 large parsnips, cut into 2 or 3 pieces |
1/4 onion |
1 bay leaf |
1 lb carrots, scraped and cut into rounds |
1 small green cabbage, quartered and sliced |
salt and pepper, to taste |
kluski, wide egg noodles or rice |
Directions:
1. Combine chicken, parsnip, onion and bay leaf. Cover with water and add salt and pepper to taste. Bring to a boil and simmer over low heat for 45 minutes.
2. Remove chicken and parsnip. Add carrots and simmer for 15 minutes. Remove chicken from bone and cut into bite-sized pieces. Add cabbage and simmer 15 minutes more. Return chicken pieces to soup.
3. Serve with egg noodles, rice or kluski (thick-cut Polish noodles)
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