Chicken Soup

Chicken Soup

1 Whole chicken, thoroughly rinsed and innards reserved for another use (sure, yeah right)

4 Celery stalks, including leafy tops, cut into 1” pieces

4 Carrots, peeled, cut into 1/2” rounds

1 Small onion, peeled and diced

1 Parsnip peeled and cut into ½” rounds

Cold water to cover chicken by 3-4 inches

Salt to taste. Guide: 1 tablespoon to every 3 quarts of water

¼ teaspoon of Black Pepper

Add chicken to the pot and cover with water. Bring to a boil. Add vegetables and simmer for an hour and a half. Skim off foam every so often. Add salt and pepper to taste. Remove the chicken. When it’s room temperature, pick all the meat from the bones. Return chicken meat to the pot. Take your time adjusting the salt; this will make or break the recipe.

 

Larry’s Tips:  Variations: cook noodles, rice or Matzo balls separately and add to individual bowls before ladling in chicken soup. Cook the day before and refrigerate, remove the congealed fat atop the soup with a spoon before reheating. Try adding ½ ounce of red wine and a sprinkle of grated cheese to individual bowls.