posted by Mai 11-21-102 6:57 AM
Basic Chicken Soup
1 large chicken
1-2 cups medium egg noodles (optional)
2 small carrots, peeled, cut in half long and across into 1" pieces
2 small onions, cut into small dice
2 celery stalks, cut in half long and across into 1" pieces
1 medium leek, white only, dice
1 small parsnip, peeled, large dice
1 small turnip, peeled, large dice
1 clove garlic, peeled, smashed
Stems only from 1 bunch parsley, washed, tied with string
1/2 cup loosely packed dill, chopped
Stock: In tall, narrow stockpot, bring chicken and water to boil. Skim foam. Lower heat, simmer about 30 minutes. Remove chicken with slotted spoon, cool slightly. Remove and discard skin. Remove meat, tear into bite-sized pieces and refrigerate for use in soup or a later salad. Return bones to pot. Simmer for 3 1/2 hours, partially covered. Skim occasionally to remove impurities and fat. Strain through fine-mesh sieve, discard bones. Makes about 8 cups. Can be frozen at this point.
Soup: If using noodles, boil 3 liters water in a saucepan. Season lightly with salt. Add noodles, cook until tender according to package directions. Drain and reserve.
In stockpot or Dutch oven, combine the previously made stock with the vegetables and herbs, except dill. Bring to boil, simmer for 15 minutes, or until carrots and turnips are tender. Remove parsley stems. Stir in salt, dill, cooked noodles (if using) and the reserved chicken if using. Serve hot.
Grandma's Soup
1 large roasting chicken or baking hen
6 drumsticks or chicken wings
4 medium carrots, peeled
1 large onions, peeled and quartered
1 parsnip, peeled
1 large sweet potato, peeled
1 large turnip, peeled
1 stalks celery
1 bunch parsley, washed, tied with string
salt, pepper to taste
Wash chicken, place in large, 8 liter pot, filled 3/4 full of water. Bring to boil. Add carrots, onion, parsnips, sweet potato and turnip. Simmer covered for 90 minutes. Add celery and parsley, simmer an additional 45 minutes. Spoon out chicken and bones.
Remove vegetables and a small amount of broth. Puree, stir back into soup. Add salt and pepper to taste.
Serve plain or with matzoh balls.
Garlicky Chicken Soup
3 1/2 cups home-made chicken broth
1 head garlic (about 15 cloves)
1 medium onion, quartered
1 1/2 Tbs each minced parsley and cilantro
1 tsp each minced mint and basil leaves
1 tsp curry powder
1/2 tsp red pepper flakes
salt to taste
1 Tbs fresh lemon juice
Put all ingredients, except for lemon juice, into a pot and bring to a boil. Reduce heat and simmer for 30 minutes. Puree cooked garlic, onions, herbs with a little broth and stir back into the soup. Add lemon juice. For a clear broth, strain out solids. Makes about 3 1/2 cups.
Hot Chicken Soup
4 cups home-made chicken broth
2 slices ginger, 1 cm each
2 medium cloves garlic, peeled and sliced
1 jalapeno pepper, seeded, deribbed, minced
6 mint leaves
3 scallions, trimmed, white and green sliced into rings
1/4 cup fresh lemon juice
1/2 bunch cilantro, leaves only, finely chopped
salt, fresh ground pepper to taste
cilantro leaves to garnish
In medium pan, bring broth, 1/2 cup water, ginger, garlic and jalapeno to boil. Lower heat and simmer covered for 15 minutes. Add mint and scallion whites, simmer 3 minutes; stir in scallion greens and cook just until wilted, about 1 minute. Stir in lemon juice, chopped cilantro, salt and pepper. Serve sprinkled with cilantro leaves.