Home Cooking

Soup Chicken

Chicken Soup


Home Cooking 5

Chicken Soup

speyerer | Dec 22, 2007 07:00 AM

Chicken Soup

Serves: 6

Chicken soup may contain substances with beneficial activity including an anti-inflammatory effect that could ease the symptoms of colds and other upper respiratory infections. Because of its healing power for respiratory illnesses like the common cold chicken soup has been called "Jewish penicillin”.

Ingredients: Broth

• 1 4 pound chicken, rinsed
• 1 medium yellow onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 3 cloves garlic
• ¼ cup freshly chopped parsley leaves, stems reserved
• 2 dried bay leaves
• 2 teaspoons coarse salt
• ¼ teaspoon dried thyme, ground
• ½ teaspoon dried whole rosemary, ground
• ⅛ teaspoon ground cayenne pepper
• ⅛ teaspoon ground white pepper
• ⅛ teaspoon ground black pepper
• 3 cloves garlic
• - water to cover

Ingredients: Soup Vegetables

• 2 cups yellow onion, chopped
• 1 cup carrots, peeled and sliced ½ inch thick
• 1 cup parsnips, peeled and sliced ½ inch thick
• 1 cup celery, sliced ¼ inch thick

Note: For chicken noodle soup, bring soup to a gentle boil; add cooked pasta noodles. For chicken rice soup, substitute cooked long-grain rice for the noodles. Simmer until heated through.

1. Place chicken in a large black cast iron pot breast-side down.
2. Add parsley stems, onion, celery, garlic, bay leaf, thyme, rosemary, cayenne white and black pepper.
3. Cover with water by at least two inches, season with salt.
4. Bring the water slowly to a boil over high heat

Note: Note: you don’t want the stock to boil rapidly or the soup will turn out murky and cloudy.

5. Adjust the heat so that a slow, lazy simmer is established.
6. Cover partially and simmer until chicken is cooked through, about 2 hours.
7. Remove the chicken and let rest until cool enough to handle.
8. Skim any foam that rises to the top and discard.
9. Strain solids from broth and discard.
10. Skin and bone chicken, leaving the meat in large chunks; set aside
11. Skim as much fat as possible from the surface of the broth.
12. Add the chopped onions, carrots, parsnips, and celery.
13. Continue to simmer until the broth is fully flavored and the vegetables crisp tender, about 45 minutes.
14. Remove bay leaves and parsley stems from the broth, and discard.
15. Add reserved chicken.
16. Heat through then ladle into a bowl.
17. Garnish with chopped parsley, and serve immediately.

Note: If this “Jewish penicillin” doesn’t cure your cold, mix together in an Old Fashion glass:

• 1½ ounces of bourbon
• 2 ounces of hot water
• Tablespoon of lemon juice
• Tablespoon of sugar

If you have enough of these you won't even know you have a cold.

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