Classic Chicken Soup

Name: Classic Chicken Soup
Yield: Yield: 2 ½ to 3 quarts
Cuisine: United States
Ingredients: 2 large leeks, trimmed (reserve long green leaves), washed of all traces of sand and cut into large pieces, or 1 sweet red onion, peeled and quartered; 4 quarts cold water (quality is important here so if you use bottled water to make coffee or tea, use it here); 1 parsley root (petrouchka), peeled and cut into chunks, optional (often found in greenmarkets and specialty stores, as well as supermarkets with well-stocked produce departments); 6 fresh parsley sprigs, preferably flat-leaf; kreplach, matzoh balls, cooked fine egg noodles, rice, or kasha; 10 to 12 peppercorns, lightly crushed; One 5- to 6-pound fowl or stewing hen (not a roaster) and its giblets (reserve the liver for another use); 2 chicken feet or 1 pound chicken wings; Several leaves of mild-flavored lettuce such as Boston or iceberg, if no leek greens are available; 1 Turkish bay leaf; 3 celery stalks, cut into large chunks; ½ cup celery leaves; 5 large carrots, scraped and halved; 2 or 3 garlic cloves, peeled; About ½ cup snipped fresh dill; 2 parsnips, scraped and cut into chunks; Salt; 2 large onions, 1 peeled and quartered, 1 washed and roots trimmed but left unpeeled, and quartered

Preparation info

Yield:
2 ½ to 3 quarts

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Ingredients

One 5- to 6-pound fowl or stewing hen (not a roaster) and its giblets (reserve the liver for another use)
2 chicken feet or 1

Americas
United States
Dinner
Spicy
Soup
Gluten-free

Method

Prepare the chicken: I find it easier to work with the chicken when it is cut up, so I divide it roughly into quarters. Remove all visible fat from the chicken and giblets. Remove the skin from the neck and the neck and tail openings. Wash all the pieces thoroughly, including feet or wings, and place in your largest stockpot, which should be tall and straight-sided. Add the water and about