LEAH'S 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).
Provided by VIKINGBABE02
Categories Chicken Soup
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
- Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
- 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.
- 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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g
LEAH'S 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).
Provided by VIKINGBABE02
Categories Chicken Soup
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
- Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
- 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.
- 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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g
LEAH'S 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).
Provided by VIKINGBABE02
Categories Chicken Soup
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
- Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
- 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.
- 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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g
LEAH'S 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).
Provided by VIKINGBABE02
Categories Chicken Soup
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
- Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
- 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.
- 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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g
LEAH'S 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).
Provided by VIKINGBABE02
Categories Chicken Soup
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- 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.
- Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
- 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.
- 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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g
More about "leahs chicken soup recipes"
25+ CHICKEN SOUP RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
- Instant Pot Chicken Soup with Root Vegetables & Barley. Be sure to use bone-in chicken here—it enhances the flavor of the broth, and the bones are easy to remove after cooking.
- Creamy Chicken Noodle Soup with Rotisserie Chicken. This rich-tasting but better-for-you creamy chicken soup has a delicious chicken pot pie feel to it.
- Slow-Cooker Chicken & Chickpea Soup. This set-it-and-forget-it slow-cooker recipe simmers away all day so you come home to a warm and healthy dinner the whole family will love.
- One-Pot Chicken & Cabbage Soup. This simple, yet flavorful, chicken-cabbage soup is perfect for enjoying on a cold day. Sherry vinegar adds a touch of brightness and pairs well with the medley of vegetables.
- Chicken & Spinach Soup with Fresh Pesto. This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans.
RECIPE | SOUP - THE GUARDIAN
From theguardian.com
SOUP-ERHEROES: 15 HOT BOWLS FOR CHILLY DAYS - MSN
From msn.com
INSTANT POT CHICKEN SOUP WITH RICE (FROM SCRATCH)
From msn.com
WHAT CREAM OF CHICKEN SOUP IS REALLY MADE OF - MSN
From msn.com
THE MOST COMFORTING CHICKEN SOUP (WITH OR WITHOUT MATZO BALLS)
From cupofjo.com
QUICK CHICKEN NOODLE SOUP - LEAH ITSINES
From leahitsines.com.au
LEAH'S CHICKEN SOUP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
HOW TO MAKE LEAH’S CHICKEN SOUP | GLORIOUS SOUP RECIPES
From glorioussouprecipes.wordpress.com
HOW TO MAKE LEAH’S CHICKEN SOUP - GLORIOUS SOUP …
From glorioussouprecipes.com
LEAH'S CHICKEN SOUP - RECIPESTY.COM
From recipesty.com
LEAH'S CHICKEN SOUP - PUNCHFORK
From punchfork.com
LEAH PENNIMAN’S SOUP JOUMOU RECIPE - PBS
From pbs.org
CHICKEN SOUP WITH A GARDEN OF HERBS - BY LEAH KOENIG - SUBSTACK
From thejewishtable.substack.com
RECIPES - THE DOOKY CHASE KITCHEN: LEAH’S LEGACY BY WYES
From dookychase.wyes.org
LEAH'S PANTRY + ONE SAFE PLACE
From leahspantry.org
CLASSIC CHICKEN SOUP - FAITH MIDDLETON'S FOOD SCHMOOZE
From foodschmooze.org
LEAH'S CHICKEN SOUP RECIPE - RECIPES4FOOD.COM
From recipes4food.com
DRUNKEN CHICKEN SOUP IS A DELICIOUS TOMATO, CHICKEN AND WINE …
From msn.com
LEAH'S CHICKEN SOUP RECIPE - RECIPESO.NET
From recipeso.net
REE DRUMMOND'S CHICKEN SPAGHETTI RECIPE IS SO GOOD, FANS SAY …
From eatingwell.com
LEAH'S CHICKEN SOUP RECIPE - ALL RECIPES - RECIPESFRESHER.COM
From recipesfresher.com
COWBOY HAMBURGER SOUP RECIPE - THE RECIPE CRITIC
From therecipecritic.com
CHICKEN PARM SOUP RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
WE TRIED 8 KINDS OF RAMEN–THIS IS THE ONE YOU SHOULD STOCK IN …
From allrecipes.com
‘LEAH”S CHICKEN SOUP RECIPE ‘ – BOOK FOR HUNGER
From bookforhunger.com
LEAH'S CHICKEN SOUP RECIPE - COOKTHISMEAL.COM
From cookthismeal.com
You'll also love