Leahs Chicken Soup

Jewish Penicillin that even my mother-in-law likes. This is a traditional chicken soup, all-purpose in nature. The secrets to excellent chicken soup include the parts you use, what you do with everything, and patience (even though this takes only about an hour to make).

Step: 1

Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.

Step: 2

Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.

Step: 3

Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.

Step: 4

Authors notes: Put some of this stock away in the freezer for recipes – it’s good to add to a turkey roasting pan instead of water, to rice, and to just about everything else – or emergencies such as company, illness or tsuris. If you want to make soup, put some of the stock on the stove in a soup pot (not the big one unless you’re feeding mishpocha). When it’s about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.

Per Serving: 283 calories; protein 42.7g; carbohydrates 5.8g; fat 8.9g; cholesterol 133.8mg; sodium 180.3mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.