Saturday, January 05, 2008

Good for the Soul

Good for the soul, originally uploaded by Kristianna.

Made 5 qts of what I mean no slander calling Jewish Chicken Soup. Hey, the recipe is on the back of the bag of Manishevitz noodles. I only change it a teeny bit, adding a tiny bit of red pepper flakes to it, some parsley, and more salt than the recipe calls for.

This stuff is goo-ood!
Since the Manishevitz site does not include this recipe, I can't link to it. It's worth sharing.

4.5 lbs chicken parts, cleaned
2 qt water (I use more--however much to cover the chicken in the pot)
8 whole allspice
8 whole peppercorns (I sub ground pepper per hubby's request)
1 tsp ground dill
1 tsp salt
4 celery stalks, chunked
2-3 medium parsnips, chunked
4 carrots, chunked
1 medium onion, chunked
1 bag Manishevitz fine yolk-free egg noodles

Put all but carrots in pot and bring to boil. Skim and reduce to simmer for 1.5 hrs. Skim. Add carrots and simmer a final 30 mins. Remove chicken and allow to cool a little, then remove from bones, cut into bite size pieces and return to soup. If you will not be eating all this at one time (and it is a LOT), cook the noodles separately (al dente) per package directions and serve with soup in bowl. If you're feeding a hungry crowd, put the noodles in the soup and allow to cook for about 8 mins more then serve.

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