my chicken soup recipe
This is mostly from my mother's version, with a few of my own twists.
Ingredients:
Kosher chicken (ESSENTIAL!)
onions
garlic
carrots
parsnips
parsley root
celery root
parsley
celery
tomatoes
small red potatoes
optional but strongly recommended:
ginger
leeks
seasonings:
salt (but if you're using kosher chicken be aware it's been salted and reduce accordingly)
pepper
caraway seeds, about a half teaspoon full
other herbs/spices to taste
1. Clean and prepare vegetables:
Keep leeks, onions, garlic, and ginger root together. Peel the garlic (about 5 cloves), peel the onion and leave it whole but with a partial cross cut. Chop the leeks to small bits.
Chop celery. Peel root vegetables except celery root as desired, chop to bite sized chunks. Peel celery root but leave celery root in largish chunk or 2. Depending on size, a quarter or half of one is enough. Quarter tomatoes. Use potatoes whole or quartered, depending on size. Wash half of parsley and leave in big sections.
2. Saute leeks, garlic, and ginger to the point of deep aroma wafting around the entire kitchen, if not the house. Add spices while sauteing except for caraway seeds. Coconut oil is surprisingly nice for this. Olive oil will also do.
3. Quarter chicken and add to pan to sear meat.
4. Add water and the rest of the vegetables and the caraway seeds.
5. As water boils, skim off the foam.
6. Simmer until everything falls to pieces, or, you know, sooner if you don't like it that way.
7. Chop the remainder of the parsley and toss in the last minute of cooking.
Optional: (my mother's method) Separately steam garden vegetables such as peas, pea pods, brussel sprouts, carrots, and add to soup in last minute to keep distinctive flavors.
This is the soup of awesome!!!!! Enjoy with relish! Don't forge to freeze a portion of the broth for emergencies.
Ingredients:
Kosher chicken (ESSENTIAL!)
onions
garlic
carrots
parsnips
parsley root
celery root
parsley
celery
tomatoes
small red potatoes
optional but strongly recommended:
ginger
leeks
seasonings:
salt (but if you're using kosher chicken be aware it's been salted and reduce accordingly)
pepper
caraway seeds, about a half teaspoon full
other herbs/spices to taste
1. Clean and prepare vegetables:
Keep leeks, onions, garlic, and ginger root together. Peel the garlic (about 5 cloves), peel the onion and leave it whole but with a partial cross cut. Chop the leeks to small bits.
Chop celery. Peel root vegetables except celery root as desired, chop to bite sized chunks. Peel celery root but leave celery root in largish chunk or 2. Depending on size, a quarter or half of one is enough. Quarter tomatoes. Use potatoes whole or quartered, depending on size. Wash half of parsley and leave in big sections.
2. Saute leeks, garlic, and ginger to the point of deep aroma wafting around the entire kitchen, if not the house. Add spices while sauteing except for caraway seeds. Coconut oil is surprisingly nice for this. Olive oil will also do.
3. Quarter chicken and add to pan to sear meat.
4. Add water and the rest of the vegetables and the caraway seeds.
5. As water boils, skim off the foam.
6. Simmer until everything falls to pieces, or, you know, sooner if you don't like it that way.
7. Chop the remainder of the parsley and toss in the last minute of cooking.
Optional: (my mother's method) Separately steam garden vegetables such as peas, pea pods, brussel sprouts, carrots, and add to soup in last minute to keep distinctive flavors.
This is the soup of awesome!!!!! Enjoy with relish! Don't forge to freeze a portion of the broth for emergencies.