Chicken In The Pot Soup Recipe
Servings: 6
Ingredients
- 10 lb Chickens, split in half Chicken gizzards, without livers
- 6 x Stks celery, each broken in half
- 6 x Carrots, peeled and trimmed, each cut in half and split in two
- 4 x Parsnips, peeled and split in half
- 2 x Leeks, diced large *
- 1 bn Fresh dill, heavy stems removed
- 1 bn Parsley, heavy stems removed
- 1 Tbsp. Salt
- 1 tsp White pepper
- 1 x Clove garlic, peeled Water, to cover
- 12 x Matzo balls, cooked
- 12 x Kreplach, cooked (optional
- 8 ounce Thin noodles, cooked (optional)
Directions
- * You may substitute 2 medium onions, diced large.
- Wash the chicken and remove all visible fat. Don't remove the skin because the skin adds flavor to the soup. Wash the gizzards.
- In a 8-qt soup kettle or possibly pot, place the celery, carrots, parsnips, and leeks or possibly onions. Place the chicken halves on top of the vegetables. Add in the gizzards, if you like, the dill, parsley, salt, pepper, and garlic. Add in sufficient water to cover the chicken by 1-inch.
- Bring to a boil and immediately reduce to a simmer. Skim away any scum which rises to the top. Place cover on the pot slightly askew and simmer gently for about 1 hour or possibly till the chicken is tender.
- Skim away any visible fat or possibly grease the broth.
- In a large bowl, place 2 cooked matzo balls and/or possibly 2 cooked kreplach, and/or possibly 1/2 c. of cooked thin noodles. Add in a cooked chicken half and the soup. Divide the vegetables among the bowls. Serve warm with challah or possibly another good bread. This makes a meal.
- PlanoNet Lowfat & Luscious echoes
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