-Risa G posted 12/18/98
* Exported from MasterCook *
Chicken Soup
Recipe By : The Book of Jewish Food by Claudia Roden
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb stewing chicken -- or 1 chicken
carcass (1 to 5)
1 large onion -- quartered
2 carrots -- cut into fat pieces
1 leek
1 turnip -- quartered
2 stalks celery -- with leaves cut in large
slices
2 sprigs parsley
salt and white pepper
additions: knaidlach,
mandlen,
egg and flour dumplings,
kreplach
Put the chicken, or the carcass and giblets in a large pan with 9 cups of water. Bring to a boil and remove any scum. Then add the vegetables, the parsley stems (keep the leaves
for garnish), salt, and white pepper. Simmer, covered, on very low heat, for 2-1/2 hours, adding water as necessary.
If you are using a whole chicken lift it out after 1 hour, remove the meat so as not to overcook it, and keep it moistened with a little broth, for a second course. Return the carcass and bones to the pot and continue cooking for another hour or so.
Strain the broth. If you want to remove the fat floating at the top, you can mop it up with paper towels or make soup a day ahead and keep it covered in the refrigerator, then skim off the congealed fat with a spoon.
A few minutes before serving, add a handful of fine lokshen, broken into small pieces by hand, or other additions, and simmer until tender. Serve very hot, sprinkled, if you like, with a little chopped parsley.
NOTES : Lokshen are the usual addition, but others may be substituted, including pasta shapes such as plaetschen (little squares), shpaetzlen (bow ties), and farfel (grated or chopped pasta), pastry croutons, Kreplach (meat ravioli) are for holidays and special occasions, knaidlach (matzo balls) are for Passover, but people make them anytime.