My 1 Million Row Challenge

Friday, March 18, 2016

An Updated Chicken Soup Recipe

I have updated an old family recipe to include parsnips, which by the way tend to have the taste and texture of potatoes in this soup. A good friend Lisa loves this soup and wanted the recipe so she does not have to wait for me to make it.

This is my families favorite chicken soup. This is a basic recipe that you can change up with the addition of matzo balls, dumplings or noodles or a combination of noodles and dumplings or matzo balls.

1 whole chicken ,washed in cold water.
1 teaspoon salt
water to cover chicken
1/2 teaspoon white pepper
2 pounds of carrots peeled and sliced
1 large celery sliced, this will be about 7-8 cups
1 onion diced
1 Large Parsnip peeled and sliced*

In a large pot add cleaned chicken and salt. Cover with water. Bring to a boil. Skim the pot of any junk that comes to the top, this should take about 30 minutes. While you are waiting for the chicken to boil now is an excellent time to scrub down your sink with your favorite bleach cleanser. It is important to clean the sink and the surrounding area before you chop the vegetables.

Once the chicken is not making any more junk and the broth has been skimmed clear, Add all the vegetables at once and add the pepper. Turn the stove to medium low and and simmer at least 2 hours.

After about 2 hours I carefully pull the chicken from the pot and de-bone the chicken, this is the process where the skin is pulled off and the bones are taken out of the chicken. Smaller pieces of chicken are tossed right back in the pot, I tend to dice the larger pieces before they are put back in the pot.

If you are going to add dumplings this is the point where you add them. For a quick dumpling just use a regular biscuit recipe and spoon into the boiling broth and turn down the temperature and simmer for about 20 minutes. For and even faster dumpling just get your favorite ready to use biscuits and layer them on the top of the broth and simmer for about 20 minutes.

I usually make the noodles separately and keep them separate from the soup. Since everyone has their own noodle preference I let everyone scoop their own noodles and then add the soup. The only exception to this would be alphabet noodles which just taste better when they have more time in the broth.

The soup is ready to serve. I usually serve this with bread and margarine.

Enjoy this soup recipe and add your families favorite vegetables to the soup to make it your own.

Unfortunately I have no vegan or vegetarian options for this soup.

* The parsnips are not in the original version published in 2009.

Have a wonderful day and enjoy your families.