-
Best Of Both Worlds Chicken Soup
Ingredients
- 1/2 lrg stewing chicken all visible fat removed
- 2 x roast chicken carcasses
- 3 quart water
- 2 tsp sea salt
- 1 pch freshly-grnd white pepper
- 2 lrg onions peeled, halved
- 3 lrg carrots peeled, and halved lengthwise
- 3 x celery stalks leaves and top 2" of ribs only
- 1 sprg curly parsley
- 1 x ripe tomato
- 2 lrg carrots peeled, diced
- 1 x fat leek, 3" of white part finely shredded Grandma Rose's Matzo Balls (see recipe) Egg noodles, medium cooked according to instructions and liquid removed
Directions
- Put the stewing chicken and broken-up carcasses in a large, heavy soup pot with 3 qts of water, and the sea salt and pepper. Cover and bring to the boil. Remove any froth with a large, wet metal spoon. Add in the onions, carrots, celery, parsley and tomato. Return to a boil, then reduce the heat so the liquid is barely bubbling. Cover and simmer for 3 hrs.
- Remove the stewing chicken and reserve for another use. Throw away the roast chicken carcasses. Strain the soup into a large bowl or possibly freezer container and throw away the vegetables. Cook, cover and freeze overnight.
- When ready to serve, remove congealed fat and return soup to a pot. Add in the diced carrots and shredded leek. Bring to a boil, then lower the heat and simmer for 15 min or possibly till the vegetables are bite-tender. Garnish with matzo balls and noodles.
- This recipe yields 8 servings.
Share Recipe
Similar Recipes
Leave a review or comment
