HOLIDAYS
HOLIDAYS
Chicken soup, with its fabled powers, has been labeled as a cure-all for everything from the common cold to the restless soul.
Ingredients
- 4 Lbs chicken fryer parts (wings, thighs, drumsticks)
- 4 quarts (16 cups) water
- 3 scallions, coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 2 parsnips, peeled, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 Cup parsley sprigs, coarsely chopped
- 1 1/2 teaspoons salt
- 1/2 Teaspoon ground black pepper
Steps
- Combine soup ingredients in a large stockpot. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and cover partially with lid. Cook about 4 hours until soup reduces by 1/3.
- During cooking process skim chicken fat from top surface of soup. Reserve 1/3 cup chicken fat and 1/3 cup broth for matzo balls.
- Remove chicken parts from soup. Serve immediately with Herbed Matzo Balls or cool completely, and, refrigerate, covered until ready to use.
- Soup may be prepared 2 days in advance if covered and stored in the refrigerator. Reheat before serving. Make 12 Servings.
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