M Y F A V O R I T E C H I C K E N S O U P
Root vegetables are essential
to this soup . If parsley
root is unavailable, add an extra inch or two of parsnip.
For a richer, heavier soup, use the veal knuckle. Tomato, white
or sweet potato, and garlic are used in some Jewish homes, but
not mine. Try any or all if you like, but the result will then not
be "My Favorite." Deviate, and you're on your own..."
This soup usually is a first course, without chicken but with
matzoh balls, kreplach, rice, or any of the noodle-based
garnishes. To be truly "My Favorite Soup" this must be made
with a fowl. Do the best you can.
SERVES SIX TO EIGHT
- 5-6 lb. fowl, preferably fresh-killed, or 7-8 pounds
broiling or frying chicken, with neck and all
giblets except liver.
- 1 Veal knuckle bone (optional)
- 10-12 cups water, or more than as needed
- 2 large carrots, scraped and quartered
- 2 celery stalks with leaves, whole or cut up.
- 1 medium onion
- 3 Italian parsley sprigs
- 1 small parsnip,scraped and cut in half
- 1/2 small celery root (celeriac), peeled
- 1 2-3 inch length of parsley root (petroushka)
- scraped and cut in half
- 1 medium leek, green and white portions
- split and well washed
- salt and white pepper to taste
- pinch of sugar, if needed
FOR THE OPTIONAL GARNISH
- minced fresh parsley or dill
- 1-2 Tbs. cooked green peas per portion
- 1/4 cup cooked rice per portion
- Matzoh Balls or Kreplach any noodle forms or soup nuts
The chicken may be cooked whole, if pot is large enough, or
quartered. Place in a close fitting 6-7 quart enameled or
stainless-steel soup pot along with giblets and veal knuckle,
if you are using it. Cover with 10 cups of water if you use
broilers, or 12 if you use a fowl. Cover and bring to a boil.
Reduce to a simmer and skim foam as it rises to the surface.
Soup should cook at a smile. ( a low faint simmer)
When foam subsides, add all the other ingredients except
pepper and sugar, and with just 1 teaspoonful of salt. Let
chicken simmer, partly covered, until very tender and just
loosening from the bone, about 1 and 1/4 hours for broilers
or 2 1/2 to 3 hours for a fowl. Add more water during cooking
if chicken is not seven-eighths covered. Turn chicken 2-3 times
during cooking. Add salt gradually, tasting as cooking progresses.
Remove chicken, giblets, and bones and set aside. Pour soup
through a sieve. Rinse pot and return soup to pot if it is to be
served immediately or within 2-3 hours. Discard vegetables.
Bones can be discarded or nibbled on. Chicken will be good only
to be added in small spoon size pieces to soup, or for
chicken salad or pie.
The soup can be made ahead up to this point and stored in
a ceramic or glass bowl. Cool thoroughly, uncovered, then
cover and store in refrigerator for up to 2 days. Skim off
solidified fat just before reheating. Add pepper and sugar
when reheating. Store chicken separately, covered in a bowl.
Serve soup very hot, with any of the suggested garnishes.
Recipe from "The Whole World Loves
Reproduced by permission from Warner Books .
Copyright © 1995 by Mimi Sheraton
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