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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I have to say this is one of the few things I really think I cook well, though it isn't much of a recipe. I learned how to make it from my grandmother, though interestingly, we somehow use different herbs. As long as you aren't skimpy with the ingredients, you really can't go wrong. You can add noodles, rice, matzah balls, etc., either cooked in the soup or cooked separately and then added. Ingredients:
1 whole roasting chicken (can use parts if you use both light and dark meat) |
onion, peeled and trimmed |
celery, trimmed |
carrot, peeled and trimmed |
salt |
pepper |
fresh dill |
fresh italian parsley (or regular) (optional) |
1 (28 ounce) can sliced stewed tomatoes, drained |
Directions:
1. Place chicken in a large pot and cover with a few inches of water (maybe a little more if you are using pieces).
2. Add onions, carrots, celery, dill. Add parsley if using. Add salt and pepper to taste. In response to reviews, I usually use a minimum of 2 large onions, 3 large carrots, 3 large stalks of celery, and a sprig or two of dill, but it is a very flexible affair.
3. Bring to a boil.
4. Skim off all the gross scum that rises to the top.
5. Add the stewed tomatoes. Adjust salt as needed at this point.
6. Simmer with the pot lid part on (if someone could tell me why you need the lid part on, i'd love to know) for an hour or so until chicken is well cooked and veggies are soft.
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