Soupcess

F

Filip Lietuvs

New member
Okay.... I am getting the hang of this soup making. My recent ventures
with split pea, lentil, beef and barley, have been rewarding. All
previous attempts at chicken soup had been disasterous. I tried making
it with carcasses. I gave chicken soup another shot today,but I used a
couple chicken legs and back and had great success. it is delicious.
 
On Mar 31, 8:52?pm, Dave Smith wrote:

Hi Dave, A Jewish lady gave me this recipe many years ago when she
found out I tried making it with already cooked chicken. She said
she'd
be thrown out of temple if she ever did it!!

Connie's Chicken Soup - Homemade Jewish Penicillun
1 whole chicken, raw
2-3 qts chicken broth
raw soup greens(I use dehydrated - 1/2 cup)
kosher salt taste and adjust after cooking - lots of salt in
bouillion
cubes)
fresh ground pepper
fresh garlic, minced(You decide quantity, we love garlic)
Parsley
2 -3 chicken bouillion cubes
Bring it all to a boil, then turn down to simmer for about an hour.
It
is done when meat is falling off the bones. Take out bird, it will be
in pieces, remove bones and save skin for the dogs or cats or
neighbors critters.(Our dogs start hanging around the kitchen when
they first smell it cooking) Put meat back in broth, adjust
seasonings, (salt & pepper).
Serve with your favorite noodles cooked separately, and maybe a
dollop
of sour cream on top. I store the left over noodles separtely from
the soup as they will absorb much of the broth.

Enjoy, this is delicious. I am, and my whole family who makes it, are
so grateful to Connie for this bit of deliciousness.
Nan in DE
 
On Thu, 31 Mar 2011 20:52:42 -0400, Dave Smith
wrote:


I never use a carcass. I cut the breasts and as much usable meat off
as possible without making it a big project and take a cleaver to the
rest. I also strain through cheesecloth when done. The little bit of
meat lost is worth not having bones in the soup.

Here's my favorite chicken soup recipe. We have it with pot stickers
from TJ's or Costco. I've also made it with a duck and it was
fabulous but you need to make it a day before and chill it so you can
scrape the fat off.

Congrats on the soupcess BTW!

Lou

Chinese chicken noodle soup with spinach and garlic chives Gourmet |
February 1997

In Chinese culture, noodles symbolize longevity and are often served
at New Year celebrations and traditionally left very long.

Makes about 8 cups.
ingredients
a 3 1/2- to 4-pound chicken
8 thin slices fresh gingerroot
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1/2 pound fresh spinach, coarse stems discarded and leaves washed,
drained, and chopped coarse (about 4 packed cups)
3/4 cup thinly sliced fresh garlic chives or regular fresh chives

preparation

With a cleaver or heavy chef's knife cut chicken into large pieces.
Cut chicken through bones into 2-inch pieces. In a large kettle of
boiling water blanch chicken 1 minute. In a colander drain chicken and
rinse under cold water.

With flat side of cleaver or knife lightly smash gingerroot and
scallions. In cleaned kettle bring 10 cups water to a boil with
chicken, gingerroot, scallions, rice wine or Sherry and simmer,
uncovered, skimming froth occasionally, 2 hours. Pour broth through
colander lined with triple thickness of cheesecloth into a large
heatproof bowl, reserving chicken for another use. Broth may be made 3
days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil,
stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring
once or twice, until spinach turns bright green and is just tender,
about 3 minutes. Stir in chives and salt and pepper to taste and
simmer 1 minute.
 
On 4/1/2011 9:37 AM, Nan wrote:

No one in my family ever used bullion cubes in homemade chicken soup.
Whatever that recipe is, it isn't authentic because no Jewish
"balabusta" would ever deign to put bullion cubes in her chicken soup. .

Why are you adding broth when you are making, essentially, a broth?

I use lots of chicken*, lots and lots of carrots and celery, including
the leaves, lots of onions, fresh parsley (with the root peeled and
chunked), fresh dill and salt and white pepper. If I don't have a
parsley root, I'll use a parsnip. It's close but not the same.

*either I use a whole frying chicken or several breasts with rib bones
attached and whatever chicken bits are in the freezer, like the tips of
wings (give it a lot of richness and flavor), necks and backs,
gizzards,a few thighs if not using a whole chicken.

I am making 3 gallons of the stuff for our community Passover seder
dinner on 4/18. That and about 150 matzo balls. There will be no bullion
cubes or canned chicken broth in my chicken soup!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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