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Grandma's Traditional Chicken Soup

Diet.Chef's picture
Ingredients
  Chicken/Meaty chicken carcass 3 Pound, pounded (1 Piece)
  Onion 1 Medium, halved
  Celery stalks 3 , roughly chopped
  Parsnips 3 , roughly chopped
  Parsley stems 1 Bunch (100 gm) (Use Only Stems From 1 Bunch Parsley)
  Whole black peppercorns 25 (About 1 Handful)
  Celery stalks 5 , chopped
  Parsnips 5 , peeled, chopped
  Leeks 3 , cleaned well and chopped
  Parsley 1 Bunch (100 gm), chopped
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Place the chicken or chicken carcass into a large stockpot.
Fill with water to cover.
Add the remaining stock ingredients and cook over very low heat for 8 to 10 hours.
Strain the broth, discarding the vegetables but reserving the carcass.
Place the broth into a container and refrigerate.
When the broth is chilled, skim off the fat that has risen to the top.
Pick the meat off the chicken or carcass, being careful to remove any bones, skin, fat, and tendons.
(This is a tedious process, but well worth the effort.) Reserve the meat and discard the bones.
Reheat the defatted chicken broth in a stockpot.
Add the celery, parsnips, leeks, parsley, and chicken meat.
Cook until vegetables are tender, about 20 minutes over medium heat.
Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Equipment: 
Crock Pot
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes

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