CHICKEN SOUP "OLD SCHOOL"

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Chicken Soup

This traditional chicken soup recipe may not be able to cure a cold, but it cure your winter blues!!

Provided by Lauren Popkoff

Categories     Stocks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 lbs chicken
8 cups water
1 large onion, sliced
5 teaspoons lowry's seasoning salt
1 1/2 teaspoons pepper
1 tablespoon sugar
celery
1 lb carrot
1 bunch dill
1 bunch parsley
1 parsnip, peeled
2 -3 leeks, well cleaned and sliced
1 lb noodles, if desired

Steps:

  • Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
  • Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
  • Place chicken, leeks and onions in cold water.
  • Add seasonings and bring to a boil.
  • Reduce heat to a simmer.
  • Add carrots, celery, and parsnips to the water.
  • Place the dill and parsley bunches on top of the soup, and gently push them under the water.
  • After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
  • Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
  • If desired, cook the pasta and add to the soup.

Nutrition Facts : Calories 758.6, Fat 36.9, SaturatedFat 10.5, Cholesterol 218, Sodium 223.2, Carbohydrate 52.9, Fiber 4.3, Sugar 7, Protein 51.4

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