 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
This is a rather rustic chicken soup-it's not that pretty to look at, but it tastes wonderful and is a favorite of mine. I've come up with this recipe-it's not really original-but it's good. Ingredients:
1 (3 lb) chicken (may be used whole or cut up) |
2 quarts cold water |
4 carrots, sliced |
3 celery ribs, sliced |
1 onion, chopped |
4 garlic cloves, minced |
2 teaspoons poultry seasoning |
2 teaspoons salt |
2 teaspoons peppercorns |
1 teaspoon ground pepper |
3 bay leaves |
2 potatoes, cut into about 1 inch chunks |
3 tablespoons fresh parsley (optional) |
2 tablespoons fresh dill or 1 teaspoon dried dill |
Directions:
1. In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
2. Bring to a simmer- skim the white foam off of the top- this will take about 10 minutes.
3. When the foam stops coming to the top- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
4. Simmer for about 45 minutes.
5. Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
6. Taste soup and adjust seasonings to your taste.
7. Remove the chicken pieces to a platter and let cool enough to handle-take the meat off the bones and put the chicken meat back into the soup pot.
8. Enjoy and your cold will go away sooner.
|
|