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Grandma's chicken soup
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| | Cut-up chicken | | 3
| | Cloves | | 3
| | Qt. cold water | | 1
| | Bay leaf | | 2
| | Med. onions, quartered | | 1/2
| tsp | Thyme | | 2
| | Carrots, cut in 1/3's | | 1
| tbsp | Butter | | 1
| | Celery rib, cut in 1/3's | | 2
| | Med. carrots, diced | | 3
| | Cloves garlic, minced | | 2
| | Med. celery ribs, diced | | 3
| | Parsley sprigs | | 8
| | Or 10 peppercorns |
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Procedures:
| 1 | In stockpot, combine chicken and water, bring to a boil and simmer 1 hour, skimming foam. | | 2 | Add ingredients on left, cloves, bay leaf and thyme, simmer 2 hours more. | | 3 | Remove chicken, cool. | | 4 | Remove skin and bones; return to stockpot. | | 5 | Shred meat, set aside. | | 6 | Cook broth another hour. | | 7 | Strain thru cheesecloth. | | 8 | Skim fat. | | 9 | Meanwhile, in small skillet, melt butter. | | 10 | Add carrots and celery; saute till tender, about 5 minutes. | | 11 | Add to broth with chicken. | | 12 | Makes 2 quarts. |
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