Stein Street Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Simple Soup. Make the stock & add simple ingredients. I usually make the stock on Saturday night and make the soup for Sunday Dinner. Adapted from Kafka's great book Soup - A Way of Life. . Ingredients:
1 chicken, cut into pieces |
10 cups water |
2 cups medium egg noodles. |
2 medium carrots, peeled and sliced |
2 small onions, cubed (about 1/2 inch) |
2 medium celery, sliced |
1 medium leek, white part only, sliced thin, and then sliced in half the long way. |
1 medium turnip, peeled and cubed (1/2/inch) |
1 small parsnip, peeled and cubed (1/2/inch) |
2 cloves garlic - smashed |
2 teaspoons salt |
1/2 cup chopped dill sprigs |
Directions:
1. Bring water to boil in a stock pot. Add chicken pieces and simmer for 40 minutes.
2. Remove chicken. Throw out the skin, Remove meat from bones and return bones to pot to make stock. (Save chicken meat for later). Simmer stock for 3 1/2 or 4 hours.
3. Skim fat from top of stock and strain stock through fine sieve. Return to pot. Add the carrots, onions, celery, leek, turnip,parsnip, and garlic and simmer for 5 minutes. Add salt and noodles and simmer for 10 additional minutes.
4. Cut up chicken into bite sized pieces and add all to soup. (Or use 2 or 3 cups of chopped chicken and save the rest for another recipe.) Heat through and serve with dill garnish
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