Polish Chicken Soup

Recipe by steve in FL
READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
  • After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
  • Remove the chicken and allow to cool.
  • Remove the allspice and bay leaf with a slotted spoon and discard.
  • Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
  • Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
  • Season to taste with salt and pepper.
  • Add the parsley; stir.
  • Serve with egg noodles.
  • Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth.