Chicken Soup

Recipe by: Sharon Lebewohl | from 2nd Avenue Deli Cookbook

Cookstr

Course: Appetizer, Main Course

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Yield: Serves 8

INGREDIENTS

1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
Salt to rub inside the chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium parsnip, peeled
2 teaspoons salt
¼ teaspoon pepper
1 bunch dill, cleaned and tied with a string

Directions

1. Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.

2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it’s tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.

3. Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.

4. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.

5. Strain the soup, and discard everything solid except the carrot.

6. Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Other options: Add cooked noodles, rice, kasha, or matzo balls.

Notes

The Deli’s recipe calls for both a whole chicken plus 1 pound of chicken parts. You can, however, use just 1 large chicken and cut off both wings, the neck, and a leg to use as parts.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes 1/4 teaspoon of added salt.

Calories 92kcal (5%)

Calcium 13mg (1%)

Vitamin C 2mg (4%)

Vitamin A 87mcg RAE (3%)

Potassium 199mg

Magnesium 20mg

Protein 16g

Sugar 0g

Fiber 0g