Bubbe's Chicken Soup
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 bunch
Dill (fresh)4.5 tsps
Kosher SaltDirections:
1
In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts
2
Bring to boil, skimming froth
3
Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours
4
Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids
5
Refrigerate stock, covered, until completely cool, then skim fat from surface
6
When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use
7
In 8-quart heavy pot over moderately high heat, bring stock to a boil
8
Add salt, pepper, and noodles
9
Reduce heat and simmer, covered, 4 minutes
10
Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes
11
Add shredded chicken and simmer until heated through
12
Serve hot
13
In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts
14
Bring to boil, skimming froth
15
Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours
16
Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids
17
Refrigerate stock, covered, until completely cool, then skim fat from surface
18
When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use
19
In 8-quart heavy pot over moderately high heat, bring stock to a boil
20
Add salt, pepper, and noodles
21
Reduce heat and simmer, covered, 4 minutes
22
Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes
23
Add shredded chicken and simmer until heated through
24
Serve hot