POLISH CHICKEN SOUP
This is my Polish family's chicken soup recipe which has been a Sunday tradition in our family forever. I only serve this with homemade noodles, and if you have the patience to make your own noodles, this is the soup to have them with. I like to get this started early on Sunday morning, and I also like when the kids wake up and say "smells like Sunday".. Yes, there is curry powder in the stock, and if you don't like curry powder, I suggest to you that there is not a substantial curry flavor to the broth that one would say "tastes like curry", because it doesn't! It just hightens the flavor I think.
Provided by steve in FL
Categories Polish
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
- After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
- Remove the chicken and allow to cool.
- Remove the allspice and bay leaf with a slotted spoon and discard.
- Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
- Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
- Season to taste with salt and pepper.
- Add the parsley; stir.
- Serve with egg noodles.
- Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth.
Nutrition Facts : Calories 658.2, Fat 27.1, SaturatedFat 7.6, Cholesterol 170.8, Sodium 214.3, Carbohydrate 65.2, Fiber 6, Sugar 6.3, Protein 37.5
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