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Receta Best Of Both Worlds Chicken Soup
by Global Cookbook

Best Of Both Worlds Chicken Soup
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  Raciónes: 8

Ingredientes

  • 1/2 lrg stewing chicken all visible fat removed
  • 2 x roast chicken carcasses
  • 3 quart water
  • 2 tsp sea salt
  • 1 pch freshly-grnd white pepper
  • 2 lrg onions peeled, halved
  • 3 lrg carrots peeled, and halved lengthwise
  • 3 x celery stalks leaves and top 2" of ribs only
  • 1 sprg curly parsley
  • 1 x ripe tomato
  • 2 lrg carrots peeled, diced
  • 1 x fat leek, 3" of white part finely shredded Grandma Rose's Matzo Balls (see recipe) Egg noodles, medium cooked according to instructions and liquid removed

Direcciones

  1. Put the stewing chicken and broken-up carcasses in a large, heavy soup pot with 3 qts of water, and the sea salt and pepper. Cover and bring to the boil. Remove any froth with a large, wet metal spoon. Add in the onions, carrots, celery, parsley and tomato. Return to a boil, then reduce the heat so the liquid is barely bubbling. Cover and simmer for 3 hrs.
  2. Remove the stewing chicken and reserve for another use. Throw away the roast chicken carcasses. Strain the soup into a large bowl or possibly freezer container and throw away the vegetables. Cook, cover and freeze overnight.
  3. When ready to serve, remove congealed fat and return soup to a pot. Add in the diced carrots and shredded leek. Bring to a boil, then lower the heat and simmer for 15 min or possibly till the vegetables are bite-tender. Garnish with matzo balls and noodles.
  4. This recipe yields 8 servings.