Chicken Soup to Die For
"Old World Chicke Soup. My Great Grandma's recipe handed down from my Mom."
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
12 bowls
ingredients
- 2 whole chicken breasts or 4 chicken breast halves, with skin
- 1 lb carrot
- 2 stalks celery
- 1 medium onion
- 3 sprigs fresh dill
- 2 chicken bouillon cubes
- salt
- pepper
directions
- Place breast in stock pot and cover with water. Just about a gallon and a half.
- place on stove on medium heat and raise to ALMOST simmering. Turn down heat to simmer.
- As the water warms to simmer, you will see the blood and other fluids from the meat come to the top of the pot and float. Use a big table spoon, or any large serving spoon and carefully skim off all the brown foam. This might take 30 minute of careful watching.DO NOT LET BOIL! Believe me it's worth it! Removing all this "dirt" as my Grandma used to call it really "cleans" the taste of the soup.
- After all the skim has been removed, try to leave the yellow fat pools on top of the soup, thats where the flavor is.
- Add your peeled and sliced carrots, sliced celery and quarterd onion to stock and bring to a full boil for 20 minutes.
- reduce to simmer, add boulion cubes and Dill, cover and simmer for another 30 minutes.
- Add salt and pepper to taste.
- Cook your favorite noodles and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very similar to my own chicken soup (usually try to get free range chickens). To serve it right away like the recipe states is too greasy for our tastes so I chill it overnight, next day skim off all the fat and then reheat. Also the flavors seem to be better after sitting. Still a good basic recipe. Thanks for submitting. -
This is soup pretty much the way my own grandmother used to make it ~ Real comfort food! I halved the recipe, used lemon pepper instead of the usual S&P, then served it with thick slices of multigrain bread! WONDERFUL SOUP, & the recipe is a keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]!
Tweaks
-
This is soup pretty much the way my own grandmother used to make it ~ Real comfort food! I halved the recipe, used lemon pepper instead of the usual S&P, then served it with thick slices of multigrain bread! WONDERFUL SOUP, & the recipe is a keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]!
RECIPE SUBMITTED BY
<p>I'm an avid outdoorsman who LOVES TO COOK! . Since I work in law enforcement, cooking is the PERFECT way to <br />unwind from a long shift, and I often find myself planning a meal at 1 or 2 am. <br /><br />I think I recieved my passion for food from my wonderful Mom and Dad. My Mom would somehow always make a wonderful meal with whatever she had on hand. Money wasn't plentiful as I grew up, but I never knew it by the dinner table. Dad was an Army cook during WWII and taught me the joy of cooking for many. As I have been elected camp cook at deer camp, I have found that cold, wet and hungry hunters can be your best critics. I'm still alive, so I must be doing a good job...lol. <br /><br />Neither Mom or Dad believed in short cuts...Do it right the first time was instilled in my head. Always use the best you have, and you'll alway get the best results. It has served me well in life....with my wonderful 2 daughters,in the kitchen, and as a public servant. <br /><br />Dinner at night, and espically on Sunday afternoon was always a project of love. Mom was never too busy, or too tired to cook dinner. Dad was always hovering nearby, tasting,and sometimes adding a little something behind Mom's back. With a wink and a smile he taught me the art of keeping a happy home. Not with words, but with action and sometimes silence. <br /><br />I still try to keep those meals special, but working daily rotating shifts causes some problems. I've learned to make multiple meals at the same time so the family can sit down and eat even though I'm at work. <br />The hardest part now is keeping the menu fresh. 15 and 20 year old daughters are tough to please.....lol. my youngest is now discovering that she likes Thai food.........how do I compete with THAT? <br />I guess this is the place to learn the art of THAI! Pot stickers with Coconut rice is her new rave. I guess I'll be investing in Woks??? <br />Good bye Emeril and Paula Deen....at least for now as Paula WAS her favorite Foodnetwork host.</p>
