Classic Old Fashioned Chicken Soup Recipe
Ingredients
| 1 (3-pound) broiler-fryer, with neck and gizzard | ||
| Onion | 1 Large | |
| 1 stalk celery, quartered with leaves | ||
| Hot water | 6 Cup (16 tbs) | |
| Carrot | 1 Large, cut in half | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dill sprig | 1 | |
| 2 envelopes instant chicken broth | ||
| Cooked noodles | ||
Directions
Place all ingredients in a deep, 3 quart, heat-resistant, non-metallic casserole.
Heat, covered, 15 minutes on full power .
Skim any foam from top.
Cover and heat on full power an additional 10 to 12 minutes or until chicken is tender.
Remove carrots, chicken, celery and onion.
Strain soup through cheesecloth or strainer.
Skim excess fat off surface and add 2 envelopes instant chicken broth.
If desired, add cooked noodles before serving.
Chicken may be removed from the bone, diced and added to soup before serving.
Soup may be quickly reheated if it has cooled.
Heat, covered, 15 minutes on full power .
Skim any foam from top.
Cover and heat on full power an additional 10 to 12 minutes or until chicken is tender.
Remove carrots, chicken, celery and onion.
Strain soup through cheesecloth or strainer.
Skim excess fat off surface and add 2 envelopes instant chicken broth.
If desired, add cooked noodles before serving.
Chicken may be removed from the bone, diced and added to soup before serving.
Soup may be quickly reheated if it has cooled.
Chef
