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Chicken Soup (from scratch)

I write this recipe for a five-quart pot, because that is the largest pot most people own. I prefer to use my 12-quart stockpot. Then, I can add extra carrots, celery and water and not worry about the soup boiling over.

Chicken Soup (from scratch)

The Basics:

  • 1 cut-up chicken or the equivalent. (Please use a meaty, quality brand, not one with excessive bone and fat.)
  • 1 bunch parsley, stems removed
  • 2 medium onions
  • 2/3 of 1 lb bag of carrots, ends trimmed and lightly peeled
  • 4 to 6 stalks celery
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
  • 4 bay leaves
  • 1 teaspoon dried rosemary
  • Cooked rice or egg noodles

Rinse chicken with cold water, place in pot and cover with cold water.

Add salt, pepper, bay leaves and rosemary. Bring to a boil on high heat.

As water comes to a boil, add parsley and chunks of celery, carrots and onion.

Fill the five-quart pot a few inches from the top. With a larger pot and extra vegetables, cover the ingredients liberally with water.

Cook on low boil (covered when possible) until chicken is very tender, 90 minutes or more.

Cool the soup ingredients for about an hour.

Using a ladle and sieve, strain broth free of bone fragments and other unappetizing ingredients into a large pot.

Carefully checking for bones, fat and gristle, add bite-size pieces of meat and vegetables to broth, and then cooked rice or noodles.

Heat ingredients until very hot and serve, scooping from the bottom of the pot.

Leftovers: A layer of fat will form on top of chilled soup. Remove the fat before re-heating soup.

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