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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is modified from the Second Ave. Deli recipe in NYC. It won a Good Housekeeping chicken soup taste test. I've made it many times, and this is my family's favorite. Some of my family likes noodles in their soup, some rice, some neither. This pleases everyone. It's simple, but very yummy. Ingredients:
1 whole chicken, cut up |
2 stalks celery, cut into 4 pieces each |
1 large onion, with skin cut in half |
2 large carrots, cut in half |
5 cloves garlic |
salt |
black pepper |
cooked noodles or rice (optional) |
Directions:
1. In large stock pot, heat 12 cups of water to boil.
2. Add celery and all of chicken, including feet and any organs to water.
3. Reduce heat to medium low and simmer uncovered until breasts and thighs are cooked, about 45 min.
4. Remove breasts and thighs and set aside to cool.
5. Add onion, carrots and garlic to water.
6. Cook uncovered for 1 hour and 15 minutes.
7. Strain broth into bowl and skim off fat.
8. Discard all solids except for carrots.
9. Cut breasts and thigh meat into bite size pieces, discarding all skin, fat and bones.
10. Cut carrots into small cubes.
11. Add meat and carrots to broth.
12. Add noodles or rice to individual bowls, and add soup.
13. Add salt and pepper to taste.
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