Chicken In The Pot Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
MAMA LEAHS JEWISH KITCHEN
10 lbs: 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 tbsp: Salt,
1 tsp: White pepper,
1 Clove: garlic, peeled
Water, to cover
12: Matzo balls, cooked, (optional --
12: Kreplach, cooked, (optional
8 ounce: Thin noodles, cooked, optional
Directions:
* 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 1/2 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@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Source from luhu.jp
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 1/2 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@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Source from luhu.jp