Olive Branch Newsletter For November 2001
The Family of God at the Table
By Tymna Vacek
Chicken Soup
10 pounds of cut up chicken
6 carrots - wash and cut up
2 medium white onions peeled and chopped up
6 stalks of celery chopped coarsely
2 teaspoons of salt
2 large cloves of garlic peeled and cut up
Wash chicken under cold running water. Wash vegetables before chopping. Vegetables may be
coarse cut. The will be discarded after stock is made. Place vegetables and chicken and
salt in large soup pot. Cover with cold water, bring to a boil and simmer, covered for
about ½ hour to 45 minutes. Meat is done if juices run clear when poked with a fork. If
done remove to a flat pan to cool. When cool enough to work with, bone and remove skin
from the chicken. Place chicken in refrigerator after boneing and cover well. In the
meantime continue to cook vegetables while cutting up chicken. Now strain chicken broth
and remove the vegetables. (They will be pale and sort of over cooked looking so set
them aside and don't use them.) Put stock back in pan. If it is very fatty you may need
to chill it and remove the fat from the top. (If you cook chicken the day before you can
easily let it set in the refrigerator over night and then skim fat off the top.) After
skimming fat, add chicken back to stock broth. Add 2 cups finely chopped celery, 2 cups
fresh carrots chopped and 1 tablespoon dehydrated parsley. Bring to a boil and simmer 'till
the vegetables are done. Check for taste, adding salt as necessary and pepper. Some water
may be added if you have boiled down the stock a lot. Just not so much so the flavor is
lost. Keep a can or two of Swanson's broth nearby to adjust the flavor.
Now the last thing to add is noodles. I prefer the German style dumpling noodle that
is homemade. But you can use frozen noodles or Amish brand dry noodles, just sure they
are of good quality, whatever you use.
Back to Top
This Newsletter's Table of Contents
Newsletter Selection Menu
Home Page
|
