Best Chicken Soup With Flanken Recipes

CHICKEN SOUP WITH FLANKEN

Chicken Soup With Flanken image

Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.

Provided by Alex Witchel

Categories lunch, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

4 1/2 pounds chicken pieces
4 pounds flanken
1 beef shinbone with meat
5 carrots, peeled, in large chunks
4 celery stalks in large chunks
1 parsnip, peeled, in chunks
1 turnip, peeled, in chunks
2 parsley roots, peeled and halved
1 onion, peeled and halved
5 garlic cloves, peeled
1 leek, white and light green parts only, halved lengthwise and washed
1 zucchini, trimmed, in chunks
1 bunch parsley
1 bunch dill
2 marrow-bone ends
4 thinly sliced, peeled carrots
4 thinly sliced celery stalks
Salt and freshly ground black pepper

Steps:

In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 1123, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 67 grams, Fiber 5 grams, Protein 108 grams, SaturatedFat 20 grams, Sodium 1725 milligrams, Sugar 7 grams, TransFat 0 grams

SOUP 'N FLEISCH (FLANKEN)

Soup 'n Fleisch (Flanken) image

From COOKS.COM. but altered a bit by me. My husband loved this soup! It is a vegetable soup with meat that I made creamy by using a blender after removing the meat (and all bones). It is an orange tinted soup. I was trying to find a soup like my Grandmother's. This wasn't really like her soup (her's was greener, maybe from split peas and less carrots) but this was very good nevertheless. I didn't add the dill but think it would be good next time.

Provided by Oolala

Categories Potato

Time 2h55m

Yield 3-4 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs beef short ribs, known as flanken
4 -5 quarts water
6 ounces vegetable soup mix, Manischewitz brand (dried)
1 bay leaf
2 beef bouillon cubes
5 medium carrots
2 stalks celery
2 medium onions
2 potatoes, cubed
2 -3 garlic cloves, crushed, to taste, can use garlic powder too
1 1/2 teaspoons salt, to taste
1/2 teaspoon black pepper, to taste, can use whole peppercorns
fresh dill (optional)

Steps:

Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
Bring this fresh water with flanken to a boil.
Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
Cook for 1/2 hour.
Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
Taste for seasoning and adjust if necessary.
When ready to serve, remove bay leaf.
If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
Once the veggies are blended, you can add it back to the pot with the soup to mix.
You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
Serve with bread as a meal in one.