Re: OT: A great chicken soup recipe

[Guest guest]

Hi Lena ,

Thank you very much . I ma going to try this as soon as my husband is not tyred of chicken any more . I gave him the rosten chicken ``like it is`` achiken in the oven for so long he is not interested anymore !

THank you I print .

KIndly Marie

To: Lyme_and_Rife <Lyme_and_Rife > Sent: Monday, May 28, 2012 7:01 PMSubject: OT: A great chicken soup recipe

Hi Marie,

Finally found this.

This is an Eastern European chicken soup that has a long heritage.

4 chicken legs w thighs skinned (about 2.5 lbs)

1 leek trimmed, halved lengthwise, cut into 2" pieces

2 med. zucchini trimmed, left whole

3 carrots trimmed, peeled, whole

2 celery ribs trimmed and cut into 2" pieces

1 lg. parsnip peeled, whole

1 turnip peeled and cut in half, if large, quartered

1 med lg. onion peeled, quartered

1 sweet potato peeled and quartered

1tsp dried basil

10 C water

1tsp. black pepper

1tbs. salt

1 sm. bunch parsley chopped

1 sm bunch dill chopped

4C cooked fine egg noodles

1. place chicken leek, zuch. carrots, celery parsnip, turnip, onion,sweet potato, basil, water, salt, and pepper in 6qt. pot

Cover and bring to boil

Reduce to med-low; simmer, covered, 60min.

REmove chicken with slotted spoon and when cool enough to handle remove meat from bones and return to pot.

2. Add dill and parsley to pot, bring to rapid boilk cook 3-5 min.

Break apart vegs, with spoon.

3. Ladel soup into wide bowls with sprigs of fresh herbs.

Add 1/4 C noodles.

I've also used whole wheat rotelli which makes a nice coarse, peasant quality to the soup.

This soup has a rich,l lovely golden broth and tastes like Love and Grace.

Serves 10

Freezing destroys the texture of the vegs. but if you put the leftover soup through a blender, it makes an excellent potage, which, when thawed and reheated, can make a fine soup, plain or with added left-over vegs, or grated cheese.