Chicken in the pot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Chickens, split in half |
| Chicken gizzards, without livers | ||
| 6 | Stks celery, each broken in half | |
| 6 | Carrots, peeled and trimmed, each cut in half and split in two | |
| 4 | Parsnips, peeled and split in half | |
| 2 | Leeks, diced large * | |
| 1 | bunch | Fresh dill, heavy stems removed |
| 1 | bunch | Parsley, heavy stems removed |
| 1 | tablespoon | Salt |
| 1 | teaspoon | White pepper |
| 1 | Clove garlic, peeled | |
| Water; to cover | ||
| 12 | Matzo balls, cooked (optional -- | |
| 12 | Kreplach, cooked (optional | |
| 8 | ounces | Thin noodles, cooked (optional) |
Directions
MAMA LEAH'S JEWISH KITCHEN
* you may substitute 2 medium onions, diced large.
Wash the chicken and remove all visible fat. Do not remove the skin because the skin adds flavor to the soup. Wash the gizzards.
In a 8-quart soup kettle or pot, place the celery, carrots, parsnips, and leeks or onions. Place the chicken halves on top of the vegetables. Add the gizzards, if desired, the dill, parsley, salt, pepper, and garlic. Add enough water to cover the chicken by 1-inch.
Bring to a boil and immediately reduce to a simmer. Skim away any scum that rises to the top. Place cover on the pot slightly askew and simmer gently for about 1 hour or until the chicken is tender.
Skim away any visible fat or grease the broth.
In a large bowl, place 2 cooked matzo balls and/or 2 cooked kreplach, and/or ½ cup of cooked thin noodles. Add a cooked chicken half and the soup. Divide the vegetables among the bowls. Serve hot with challah or another good bread. This makes a meal.
Posted 09-17-93 by D. PILEGGI on F-Inter Co Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes