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Best Bazaar Chicken Soup

Home | Recipes | B
Jewish Poultry Soups/stews

Ingredients:

  • 1 Chicken [5 lb]
  • 1 tb Salt
  • 1 1/2 ts White pepper
  • 4 Carrots
  • 2 Parsnips
  • 1 Parsley root
  • 3 Celery stalks with leaves
  • 1 lg Onion, cut in eighths
  • 4 Fresh parsely sprigs
  • 1 Garlic clove

Directions:

In large stockpot or Dutch oven, bring chicken and 12 cups water to boil; skim off froth. Add salt and pepper; reduce heat and simmer gently for 1 hour.
 
Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks along with celery. Add to pot along with onion, parsley sprigs and garlic. simmer for 1 hour. Remove chicken; refrigerate for another use. Strain liquid through cheesecloth-lined sieve, pressing down on vegetables to extract as much liquid as possible. Let cool to room temperature.
 
cover and refrigerate for at least 8 hours or until fat has congealed on surface. Remove fat with slotted spoon. [Can be refrigerated for up to 3 days or frozen for up to 3 months.]
 
Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked rice, or matzo balls Reserve carrots and celery from stock; slice and add to soup.
 
Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin. Presented in article by Daphna Rabinovitch: "What a Bazaar!" [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #343
 
From: "Paul A Meadows" <PA_Meadows@msn.com>
 
Date: Sat, 14 Dec 96 22:04:09 UT