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Jewish Chicken Soup

April 6, 2016 By thislittlekitchen Leave a Comment

Jewish Chicken Soup

What’s a Jewish holiday without homemade chicken soup?  Also known as Jewish penicillin it is a cure for what ails you.  Chicken soup can be eaten just as a broth or with rice, noodles, and matzoh balls.

Author: Unknown
Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Serves: 20

 

Ingredients
  • 6 lb pullet, washed under cold running water, fat removed, cut up
  • 1 small parsnip, peeled, halved
  • 3 stalks celery, halved
  • 2 onions, peeled, sliced
  • 4 carrots, peeled, halved
  • 3 springs parsley, stems removed
  • 1 1/2 tsp. salt or to taste
  • 2 cups tiny noodles, cooked
  • 2 gallons water
Instructions
  1. Put chicken into deep soup kettle.
  2. Add water.
  3. Heat to boil slowly; use slotted spoon to skim off any scum that appears.
  4. Add parsnip, celery, carrots, onions, parsley and 1 tsp. salt.
  5. Simmer uncovered for four hours, adding more water if needed.
  6. Remove from heat; strain through colander.
  7. Then strain liquid through triple thickness of cheesecloth set in wire strainer.
  8. Refrigerate liquid covered until fat solidifies.
  9. Remove every globule of fat from top of soup until only a clear gold liquid remains.
  10. Heat to simmer.
  11. Taste for Salt.
  12. Meanwhile, allow vegetables and chicken to cool. When cool, remove meat from chicken; cut into small shreds or pieces. Cut carrots into round slices. Discard bones, skin and other vegetables.
  13. Serve soup with noodles, carrot and pieces of chicken as cold victims begin to recover.
3.2.2124

 

Filed Under: Appetizers, Everyday Meals, Kosher, Soups

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