Chicken Soup

Name: Chicken Soup
Yield: Makes 11 cups (2.75 l); 5 to 7 main-course servings
Ingredients: ½ cup (15 g) loosely packed dill sprigs, chopped; 2 teaspoons kosher salt, or less if using commercial broth; Stems from 1 bunch parsley, tied together with string; 1 clove garlic, smashed and peeled; 1 small parsnip, peeled and cut into ½-inch (1-cm) cubes; 1 small turnip, peeled and cut into ½-inch (1-cm) cubes; 1 medium leek, white part only, cut in half lengthwise, washed well, and cut across into ¼-inch (.5-cm) slices; 2 small ribs celery, cut in half lengthwise and across into ½-inch (1-cm) lengths; 2 small onions, cut into ½-inch (1-cm) cubes; 2 small carrots, peeled, cut in half lengthwise and across into ½-inch (1-cm) lengths; 2 cups (90 g) medium egg noodles; One 5- pound (2.25- kg) chicken, skinned or not, cut into pieces, and 12 cups (3 l) water; or 8 cups (2 l) Basic Chicken Stock or commercial chicken broth

Preparation info

Makes 11 cups 2.75 l ) ;
5 to 7
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

There are as many ways to make chicken soup as there are grandmothers. Some are more intense and start with stock. Others start with pieces of chicken. I like to use the bones from a cooked chicken to make a stock. That way I can skin the cooked chicken and cut it into pieces of edible size. Even when I use the bones from a cooked chicken, I will start with stock if I have it on hand.

I like to skim all the fat from the soup; but there are those who will swear that the soup doesn’t

Ingredients

Main course
Soup

Ingredients

Method