Chicken Soup Time

[Mitchdoggy]

Any suggestions on a great homemade recipe for chicken soup?

[kwormann]

Try this one: July 97


6 cups water
1/4 cup chopped fresh parsley
OR
1 tablespoon dried parsley flakes
1/2 teaspoon black peppercorns
3 pounds chicken pieces
5 (10 1/2-ounce) cans low-salt chicken broth
3 medium carrots, quartered
3 medium parsnips, quartered
2 celery stalks, quartered
1 medium onion, quartered
4 whole cloves
3 garlic cloves
2 bay leaves
2 cups frozen whole-kernel corn, thawed
Cooking spray
1/2 cup finely chopped celery
1/3 cup minced fresh parsley
OR
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 (9-ounce) package fresh cheese tortellini, uncooked

1. Combine first 12 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Remove from heat. Remove chicken pieces from broth; cool. Remove skin from chicken; remove chicken from bones. Discard skin and bones. Shred chicken into bite-size pieces; cover and chill.

2. Return stock to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain stock through a sieve into a large bowl; discard solids. Cover and chill stock 8 hours. Skim solidified fat from surface; discard.

3. Preheat broiler. Place corn on a jelly-roll pan coated with cooking spray; broil 8 minutes or until corn is light brown. Combine stock and chicken in stockpot; bring to a boil. Stir in corn, 1/2 cup celery, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Serving Size: 2 cups

413 cal 10 g fat

[laden]

CL has a great recipe for chicken noodle soup (Jan/Feb 98). It has carrots and parsnips in it. If my friend hadn't recommended it I would have never tried it.

It is delicious! The parsnips give it a wonderful flavor and it's very easy too.

[debg]

My husband takes about 1/4 of the stock, complete with carrots, celery & onions, etc. and blends it together in the blender, then returns it back to the pot. Makes the soup a little creamier that way, without adding the calories. Now...I'm a nice jewish girl and grew up on homemade soup so I consider myself pretty much an "expert", and this is great!

[Gail]

Recipe?? Kindasorta.

Toss 3 chicken breasts (or whatever you happen to have lying about) into a soup pot, cover with water and double the amount. To keep the poor drowning thing company, throw in 1/3 onion, a couple of stalks of celery (leaves are okay), a couple of carrots, a squashed clove of garlic, a bay leaf, 10 peppercorns, parsley if you have it (if not, no biggie), and if the mood strikes-- a small piece of green pepper. Oh, and salt. Bring to a boil, reduce heat and simmer an hour. Remove and refrigerate chicken and continue simmering broth for another hour. After an hour, strain out veggies, drop in a chicken bouillion cube or two, crank up the heat and boil broth down-- about 15 minutes to an hour-- until condensed with a deeper color. That's it. Refrigerate overnight and skim off congealed fat. Voila! Cuban/Jewish chicken soup-- the stuff of my childhood.

Oh, and just for the record, where I come from one does NOT serve veggies and chicken in the soup-- an occasional lone whole carrot, maybe... Noodles (I'm partial to square ones hard to find even in stores with Kosher foods) are okay, as is rice, kreplach or matzo balls.

Okay? Okay.

[karen w]

A tip from another nice Jewish girl....capons make the best chicken soup!

[Gail]

...and they look so cute in their little chef's hats and aprons! http://www.cookinglight.com/bbs/wink.gif

[Ohioan]

...but think of all they had to sacrifice to get there! http://www.cookinglight.com/bbs/frown.gif

http://www.cookinglight.com/bbs/wink.gifPhoebe