Winter has already arrived and you will need the nourishment and flavor of my recipe for Chicken Soup "plus." They say that chicken soup is Jewish penicillin. Who am I to dispute that?
When you make chicken soup, did you ever think that you had too much chicken left after the soup was finished, and wonder what to do with it? Well, I have a really simple solution. Here is my chicken soup recipe plus the solution! Enjoy!
Ingredients
Find out what's happening in East Meadowwith free, real-time updates from Patch.
- From your kosher butcher purchase a roasted chicken cut into eighths and 1 chicken (not cooked) cut up into quarters
- Only use 3 parts of the roast chicken – the rest you can freeze for a future meal
- 2 quarter chickens with the bones
- 1 large onion (peeled)
- Mini carrots – use 3 handfuls cut into small circles or 5 large carrots cleaned and cut into small circles
- 5 stalks of celery cut into thirds
- 1 cup of fine noodles
Place all ingredients into a 6-quart pot of water and bring to a boil. Skim off fat as the chicken is brought to a boil. Lower the heat and cover. Add a tablespoon of salt. Simmer for about 2 hours. When finished remove all chicken and take out the onions and celery and discard, leaving the carrots.
I always strain the soup to make sure that there are no chicken bones left in. My husband has a fit if he finds one. Wash the carrots a couple of times in cold water and strain them. Then add them back to the soup. They add a wonderful sweetness to the soup.
Find out what's happening in East Meadowwith free, real-time updates from Patch.
Serve in a medium soup bowl. Cut up a few pieces of chicken very fine and add to the soup along with the carrots and noodles.
Add garlic for additional flavor to soup. I put two pieces of frozen garlic in it. This is optional. Add salt and pepper to taste.
Serve hot and add a matzoh ball if desired. It is easier to skim off the fat if you refrigerate it overnight.
Cooking time: 2 hours
Serves: 8
THE "PLUS"
Take the three parts of roast chicken from the soup and put them in a pan. Sprinkle a little garlic powder and paprika on them. Add a small amount of water at the bottom of the pan. Broil for about five minutes on each side, because they are already cooked. Watch that they don't burn. Serve with green beans or any vegetable of your choice.
Serves: 1 or 2
