Grandma doralee's chicken soup
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Stewing chicken |
| 1 | large | Onion; peeled and halved |
| 1 | large | Rutabaga; peeled and halved |
| 1 | large | Turnip; peeled and halved |
| 3 | mediums | Parsnips; peeled and halved |
| 12 | larges | Carrots; peeled, cut into chunks |
| 6 | Stalks celery; cut in large pieces | |
| 1 | bunch | Parsley |
| 3 | Garlic cloves | |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Mild Hungarian paprika |
| 1 | teaspoon | Kosher salt |
| 1 | dash | White pepper |
Directions
Place the chicken in a very large stockpot with enough water to cover.
Bring to a hard boil and skim off the top. Add all the vegetables and seasonings. Bring to a boil once again and then reduce heat to low and cook for about 2½ hours.
Remove the chicken and serve as you wish. Remove the vegetables, separating the carrots from the rest, and strain the soup. In order to remove the fat, I suggest using a gravy separator or placing the soup in the freezer for a short while, allowing the fat to rise.
As you know, clear chicken soup can be served many ways: with noodles, matzo balls, kreplach, etc. However, you may puree the vegetables you have removed and return them to the broth. This will only enhance the flavor.
Some prefer only the carrots.
For chicken in the pot: Remove the chicken meat from the bones and serve in large bowls of soup with matzo balls or noodles, or both, etc.
Yield: 16 servings.
From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X.
NOTES : It's good for whatever ails you! Try this with Matzo Balls, using the recipe that follows. Chicken soup with Matzo Balls was always a part of a Holiday meal in our home.
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Feb 06, 1998