Ingredients:
1 whole Kosher chicken (about 3.5 lbs)
1 head of celery
1 bunch of parsley root
or, since parsley root is hard to find, you can use a head of Italian parsley and 1 large parsnip
1 turnip
2 large carrots
1 leek
1 small yellow onion
1 bunch of dill
salt
white pepper
egg noodles (preferably Manischewitz, preferably alphabets)
Step 1: Rinse chicken and place in large pot. Cover generously with water. Bring to boil.
Step 2: While water boils, prepare vegetables as follows:
- Cut off top and bottom of leek. Clean thoroughly, washing between each leaf.
- Cut off greens from parsley root (the actual parsley) and leave aside until the end. If you are using a parsnip and parsley instead of parsley root, then you can skip this step.
- Peel parsley root (or parsnip), carrots, and turnip.
- Cut off ends and outer skin of onion. Leave inner skin to color the soup.
- Cut greens out of center of celery heart.
Step 3: When soup boils, skim scum off the top. Let cook for 20 minutes on low simmer. Reskim.
Step 4: Add all the prepared vegetables except the leek and the celery. Add leek and celery about 20 minutes after the others.
Step 5: Let soup cook for about an hour.
Step 6: While the soup is cooking, cook the egg noodles.
Step 7: Remove vegetables and chicken. Strain soup and put back in pot. Add parsley, dill, pepper, and salt, and let stand for about 15 minutes.
Step 8: While soup stands, cut up the vegetables and carve the chicken.
Step 9: Serve broth in a bowl. Garnish with egg noodles, chicken, and vegetables as desired.
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