Ingredients: |
Ingredients: Whole chicken (cut up) or turkey carcass
3-4 carrots, cut up into large pieces
3-4 celery stalks, cut up in large pieces plus the leaves
2 onions, quartered
2 large cans College Inn chicken broth
Wyler’s chicken broth granules
Thyme leaf or two
Salt & pepper to taste
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Directions: |
Directions:Bring chicken broth, chicken and rest of ingredients to boil and cook for about 30-45 minutes. Add in quite a bit of the Wyler's chicken granules. This is just to get the broth right.
While broth is cooking, dice up additional carrots & celery to be added later (another 3-4 of each).
Remove chicken pieces and once cool, remove the chicken from bone; save to put back into the soup. Pour the broth through a sieve into another large pot a couple of times to clarify the broth. Discard the carrots, celery and onion that were cooking in the broth.
Add new carrots, celery and chicken to chicken broth. Cook until vegetables are tender, but not mushy. Add salt & pepper to taste.
To skim the fat, lots of time I’ll put the whole pot back into the refrigerator or out in the garage in winter so that it cools enough to be able to skim it. If I don’t have time for that, I just pour the soup into freezing containers, freeze it, then remove the fat when I’m ready to fix the soup.
I add pasta or rice at the time we're actually eating the soup; otherwise, it can get mushy. |
Personal
Notes: |
Personal
Notes: The key difference in the Jewish version of chicken soup vs. Jane's is that we skim the fat off (never heard of Ma McWilliams doing that!) and do not add flour, so it’s a clear broth soup. To make Jane's version, make a roux (paste) of flour & water & slowly add to the soup to thicken it. Stir constantly to keep lumps from forming.
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This recipe for Turkey Soup is from