Chicken Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Soup chicken,
Chicken feet, * see note
3 1/2 quart: Water,
2: Onions,
1 tbsp: Salt,
2: Carrots,
3: Celery stalks,
1: Parsley root,
2 Sprigs: Dill,
3 Sprigs: Parsley,
Directions:
* Note: The feet add strength to the soup, so use as many as you can
get. Clean the chicken and feet thoroughly. Combine in a deep
saucepan with the water and onions. Bring to a boil and cook over
medium heat 1 1/2 hours. Add remaining ingredients. Cover and cook
over low heat 1 hour longer, or until chicken is tender. Remove
chicken and strain soup. Makes about 2 to 2 1/2 quarts soup. Use
the chicken in other dishes or serve with the soup. Recipe Source:
THE ARTOF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc.
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
get. Clean the chicken and feet thoroughly. Combine in a deep
saucepan with the water and onions. Bring to a boil and cook over
medium heat 1 1/2 hours. Add remaining ingredients. Cover and cook
over low heat 1 hour longer, or until chicken is tender. Remove
chicken and strain soup. Makes about 2 to 2 1/2 quarts soup. Use
the chicken in other dishes or serve with the soup. Recipe Source:
THE ARTOF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc.
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp