Chicken Soup

Chicken Soup

recipe image

NotesThe Deli’s recipe calls for both a whole chicken plus 1 pound of chicken parts. You can, however, use just 1 large chicken and cut off both wings, the neck, and a leg to use as parts.

Serves8

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Moodblue, stressed, tired

Taste and Texturesalty, savory

Type of Dishchicken soup, soup

Ingredients

  • 1 pound chicken parts
  • 2 stalks celery, including leafy tops, cut into 3-inch pieces
  • 1 whole chicken, thoroughly rinsed
  • Salt to rub inside the chicken
  • 1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
  • 1 large whole carrot, peeled
  • 1 medium parsnip, peeled
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 bunch dill, cleaned and tied with a string

Instructions

  1. Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.

  2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it’s tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.

  3. Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.

  4. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.

  5. Strain the soup, and discard everything solid except the carrot.

  6. Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Other options: Add cooked noodles, rice, kasha, or matzo balls.

1999 by Jack Lebewohl

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