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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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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. Ingredients:
1 (3 lb) roasting chickens, about 3lbs |
6 teaspoons chicken bouillon |
2 teaspoons curry powder |
6 whole allspice |
1 bay leaf |
1 onion, chopped |
16 ounces carrots, peeled and sliced |
3 -4 stalks celery, sliced |
1 bunch fresh parsley, chopped |
salt and pepper, to taste |
1 lb egg noodles, cooked |
Directions:
1. 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.
2. After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
3. Remove the chicken and allow to cool.
4. Remove the allspice and bay leaf with a slotted spoon and discard.
5. Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
6. Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
7. Season to taste with salt and pepper.
8. Add the parsley; stir.
9. Serve with egg noodles.
10. 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.
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