Grandma’s Chicken Soup
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Grandma’s Chicken Soup
This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.
Times
- Prep Time : 10 min
- Cook Time : 2 hour
- Ready Time : 2 hour, 10 min
Servings
Ingredients
- 1 (5-6 lb.) stewing hen or baking chicken
- 1 package of chicken wings
- 3 large onions
- 1 large sweet potato
- 3 parsnips
- 2 turnips
- 11 to 12 large carrots
- 5 to 6 celery stems
- 1 bunch of parsley
- Salt and pepper to taste
Directions
Preparation
1 Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Boil about 1.5 h.
2 Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 min longer.
3 Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.) Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste.
Special instructions
This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.
Source:
CHEST Journal October 2000 vol. 118 no. 4 1150-1157
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Meat , Soups , Passover Recipes, Rosh Hashanah, Shabbat , Jewish ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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B”H
I’m certain that this is a mistake?
“3 Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)”