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[Total: 3 Average: 5/5]
Tags: Bouillon, Carrots, Celery, Chicken, Chicken Soup, Colds, Flu, Garlic, Kosher Salt, Love, Medicine, Onions, Parsley, Parsnips, Pepper, Peppercorns, Poultry, Salt, Soups, Victoria Hart Glavin, Water, Wild Rice, www.tinynewyorkkitchen.com
Cold & Flu season is here and a homemade chicken soup is something that you need to know how to make. There is nothing better than homemade chicken soup to convey a message of love and caring.
- 1 Large Chicken (Discard Organs, But Save Neck)
- 2 Chicken Bouillon Cubes
- 2 Large Onions (Peeled & Diced) 4 Carrots (Sliced)
- 4 Carrots (Sliced)
- 3 Parsnips (Cut Into Chunks)
- 4 Celery Stalks (Sliced)
- 1 Bunch Parsley (Rinsed)
- 2 Teaspoons Black Peppercorns
- 4 Garlic Cloves (Peeled)
- 4 Quarts Cold Water
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1/4 Cup Cooked Wild Rice (Optional)
- Additional Chucks Of Carrots, Celery, Parsnips & Onions
- Place chicken and neck in extra large-size soup pot. Add bouillon cubes, cut-up vegetables, parsley, peppercorns and water. Add cold water and bring to boil. Cover pot, leaving lid off center so steam escapes. Turn heat to very low and cook for 2 hours. Remove from heat and let cool for 30 minutes at room temperature. Strain off liquid. You should have about 3 quarts liquid.
- Refrigerate soup until very cold. Scrape off fat that has solidified on top and throw away. Throw away cooked vegetables or save for another purpose.
- Remove chicken from bones and set aside.
- In large-size pot add soup liquid, chicken, additional vegetable chunks, kosher salt, and pepper. Add cooked wild rice if you want. Turn heat to medium and cook for 30 minutes until vegetables are tender, but not mushy.
- Ladle into bowls. Can be covered and refrigerated for up to 4 days.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
