PART #1 ~ Basic Chicken Soup
This dish is rated Fleshig and can be eaten with meat meals only.
- 1 large bowl
- 5 quart soup pot or larger w/ cover
- 1 Metal Strainer
- 1 Large Stirring Spoon
- 1 Metal fork
- boiling water (to make sure chicken is clean)
- 3 to 4 chicken leg quarters
- 6 cups water (cold water)
- 2 stalk celery w/ leaves cut into thirds
- 1 med. onion cut in half
- 1 carrot cut in thirds
- 1 small parsnip (optional)
- 5 pieces of dill and/or parsley
- 1 chicken cube OR salt for taste
- Remove excess fat from chicken quarters.
- Leave the skin on.
- Rinse chicken with cold water and place in a large bowl and pour boiling water over chicken.
- Rinse with cold water and place chicken in soup pot.
- Add 6 cups cold water into pot and bring to a boil.
- Remove scum which forms on top with spoon.
- Lower the burner to the "low" setting and continue cooking.
- Let simmer for 1 hour.
- Add vegetable ingredients to the pot.
- Bring to a boil again and then back to low.
- Let simmer for an additional 30 min to 1 hour.
- With fork, check to see if chicken is soft and if the carrot is cooked.
- Remove chicken from the pot.
- Using the strainer, strain the soup into large bowl.
- Keep the carrots and throw away the other vegetables as they will be overcooked.
- Carrots can be cut into cubes and added into the soup.
- Place chicken pieces on the side on plate (For chicken soup chicken recipe see episode #10)
- When soup is cooled cover the bowl with plastic wrap and place in a refrigerator.
- The fat will rise to the top when it is cold enough.
- Remove fat with spoon.
- To serve, heat soup and serve with cooked fine noodles, white rice, and/or matzo balls.
Note: Basic Chicken soup made a day ahead makes it easier to remove the fat from the top and provides a warming homemade soup and can also be frozen for later use.