Serves 10 people
Ingredients:
2 whole chickens & other carcasses, if available
2 whole onions, peeled
4 stalks celery
4 whole carrots, peeled
4 parsnips, peeled
1 bunch flat leaf (Italian) parsley
fresh cold water to cover
salt and freshly ground pepper, to taste
2 cups finely diced carrots
2 cups finely diced celery
Procedure:
In a big pot, put in the chickens and vegetables (up to the diced veggies). Cover with at least 1 1/2 gallons of cold water. Bring to a boil and skim scum.
Season lightly with salt and pepper.
Simmer the broth, uncovered, for at least 3 hours. Lift the chicken from the pot and set aside until cool enough to handle.
Strain the rest of the broth into a clean pot.
Add the diced celery and carrots and cook until just tender.
While the vegetables are cooking, pick through the chicken, trying to leave the pieces as large as possible, discarding the bones. Set aside.
To Serve:
Make egg noodles or cook packaged egg noodles according to directions and set aside.
Add some of the cooked, picked chicken back to soup pot (you can make chicken salad with the rest of the boiled chicken), taste soup for seasoning.
Place noodles in serving bowls. Ladle broth, chicken and vegetables into bowls and serve.
Recipe Type: AuthenticIngredients:
2 whole chickens & other carcasses, if available
2 whole onions, peeled
4 stalks celery
4 whole carrots, peeled
4 parsnips, peeled
1 bunch flat leaf (Italian) parsley
fresh cold water to cover
salt and freshly ground pepper, to taste
2 cups finely diced carrots
2 cups finely diced celery
Procedure:
In a big pot, put in the chickens and vegetables (up to the diced veggies). Cover with at least 1 1/2 gallons of cold water. Bring to a boil and skim scum.
Season lightly with salt and pepper.
Simmer the broth, uncovered, for at least 3 hours. Lift the chicken from the pot and set aside until cool enough to handle.
Strain the rest of the broth into a clean pot.
Add the diced celery and carrots and cook until just tender.
While the vegetables are cooking, pick through the chicken, trying to leave the pieces as large as possible, discarding the bones. Set aside.
To Serve:
Make egg noodles or cook packaged egg noodles according to directions and set aside.
Add some of the cooked, picked chicken back to soup pot (you can make chicken salad with the rest of the boiled chicken), taste soup for seasoning.
Place noodles in serving bowls. Ladle broth, chicken and vegetables into bowls and serve.
Recipe Author: Chef Lisa Schroeder
Submitted By: Chef Lisa Schroeder, Mother’s Bistro and Bar
Restaurant: Mother’s Bistro and Bar, 212 SW Stark St Portland, OR
Source: http://cookingupastory.com/mothers-chicken-and-dumplings-and-chicken-soup