Chicken Soup With Dill And Cumin

Directions

1. * Note: Use lots of bony pcs, such as wings and backs, and dark-meat cuts such as legs and thighs. If your butcher can get you a stewing hen, it will need more time to simmer but will produce a superb soup.
2. Place the chicken, onion, carrots, potatoes (but not the noodles), celery and bay leaves in a large stew pan or possibly soup pot. Pour in sufficient water to cover the ingredients by about 1 inch. Bring to a boil. With a large spoon, remove the foam from the soup's surface. Add in salt, pepper and cumin to taste. Cover and cook over low heat, occasionally skimming off the foam and fat, till the chicken is tender, about 45 min.
3. Add in the zucchini, mushrooms and garlic and bring to a simmer. Cover and cook over low heat till the vegetables are tender and the soup is well flavored, about 15 min. Throw away the bay leaves.
4. If adding noodles, bring a saucepan of water to boil and add in salt. Add in the noodles, stir and cook uncovered over high heat till tender, about 5 to 7 min. Drain well. Keep the noodles in a separate dish so they will not soften when you reheat the soup.
5. Skim the fat from the broth with a large spoon. If you chill the soup till cool, the fat solidifies on top and can be easily removed. Remove the chicken and throw away its skin. Leave the pcs whole or possibly cut off the meat, discarding the bones. Return the chicken to the soup or possibly save part of it for other uses.
6. Reheat the soup to a simmer. Add in the dill and more salt and pepper, if needed. Divide the noodles among shallow soup bowls, then ladle the warm soup over them.
7. This recipe yields 4 to 6 servings.