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                           BUBBIES CHICKEN SOUP

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Large Fowl -- 6 lbs
   1                    Lg Kettle (10-12 qt.)
                        -Water -- cover and bring
                        -to a boil
                        -Prepare
   1                    Lg Onion,
   3                    Celery  stalks
   1                    Parsnip,
   1       bn           Carrot
   1       bn           Dill
   1       bn           Parsley -- (a bunch of each).

  Put the chicken in the pot and cover with water. When
  the soup comes to a boil, skim off the top, add the
  veggies, turn down to a simmer.
    Keep the lid askew, and season to taste. It's
  wonderful and freezes well. Hint: put the dill and
  parsley in the mesh onion bag, to make for easier
  removal.
    Most would say to throw the veggies out, but I like
  to eat the carrots and the onion. The chicken is great
  in sandwiches or salad. I love it hot by itself, but
  you can put pieces in the soup when you serve. Add
  rice or noodles (cooked elsewhere) and of course
  there's always matzo balls. Enjoy,
  
  NOTE:  If you can't find a fowl, use a Perdue Oven
  Roaster, cut up. A butcher gave me this tip once and I
  now use it all the time. He cut it up too.
  
     Elaine Radis, Prodigy Food & Wine Board
 


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