Chicken soup, a staple in any kitchen, easy to make, versatile, and freezes well.
In the old country I'm certain soup was served before every meal not only to fill the stomach but also to nourish the body. Nothing was wasted, and everything went into the soup, that's why it was always so delicious. As a child growing up I remember my mother used to make soup out of water, salt, paprika, flour and an egg. Can it be any more basic?
This recipe for chicken soup is a building block, and can be manipulated to fit what ever is in season or on hand. You can substitute the chicken for beef and get the same result. Just be sure to brown the meat and that the meat, whether chicken or beef, has bones; bones add flavor.
Here is the basic recipe, adjust accordingly for the pot you have:
1 LB peeled and chopped carrots
1 Bag chopped celery
3 Large chopped onions, browned
1 Whole chicken, thighs removed but used in the soup
3 Thighs with the drums attached
1 1/4 Gallon water (5L)
Salt
Tarragon
Optional:
1 Parsnip root and parsley leaves for garnish
For the Knedle:
About 2 to 2 1/2 Cups of instant cream of wheat
1 stick of butter at room temperature but slightly firm
1 egg
30 сен 2020
