How to Make Chicken Soup
Chicken soup - just like Grandma used to make. This delicious recipe serves 6.
[edit] Ingredients
- 1 chicken, 3 to 4 pounds
- parsley
- 2-1/2 quarts cold water
- 2 cubes chicken bouillon
- 2 teaspoons of salt
- 1 small onion, chopped
- 2 stalks celery with leaves, chopped
- 2 large carrots, chopped
- 1 bay leaf
- Salt and pepper to taste
[edit] Steps
- Rinse chicken thoroughly
- Trim off excess fat.
- Cut chicken into quarters and place in a large stock pot.
- Add the water (or broth) and 2 teaspoons salt and bay leaf.
- Cover the pot and bring to boil.
- Uncover and skim off the top froth
- Allow to simmer 2 1/4 hours
- Add the onions, celery, and carrots and parsley.
- Allow to simmer 45 minutes.
- Place cooked noodles or rice in bowl and pour soup over it.
[edit] Variations
- Substitute rice or dumplings for the noodles.
- Substitute broth for water when cooking rice or noodles for more flavor.
- Season with lots of dill. Salt and dill is all I use.
- Add a splash of dry white wine for added layer of flavor - the alcohol cooks out so it's safe for children.
- Add One can of tomatoes, drained. Alternatively spicy V-8 juice imparts a different flavor.
- Use soy sauce and ginger for an Asian-style soup.
- Add a can of refrigerator biscuits (cut into quarters) to soup in addition to noodles...simmer until biscuits are no longer doughy.
- Add matso balls. Look for Maneschewitz brand mix in most ethnic food sections, needs an egg. Turn off heat till boiling stops, immediately drop in balls, return heat to very gentle simmer for 20 minutes. They will double in size.
[edit] Tips
- Make your own noodles or use good quality egg noodles
- Add a dash of sugar, it adds a wonderful flavor
