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- 1 broiling chicken. You can use an older chicken, but the soup will need longer cooking.
- 3 quarts of water
- 2 sprigs of celery, including the leaves
- 1 medium carrot
- 2 medium onions
- Some coarsely ground or broken black pepper
- Set the water on the stove to boil.
- Cut the chicken into 8 pieces and add to the pot.
- Add the black pepper.
- Break the celery sprigs and the carrots into 2 pieces each and add to the pot.
- Peel and remove the two ends from the onions and add to the pot.
- When the soup boils, reduce it to a simmer.
- Remove the protein scum which rises, as necessary, with a slotted spoon or by any other method.
- Let the soup simmer for 40 minutes.
- Usually served with kneidlach, kreplach, fine noodles, or any other conventional addition to chicken soup. Don't cook the kneidlach, kreplach, or noodles directly in the soup. If you cook them in boiling water separately and then reheat them in the soup, they will not cloud the soup and you will have more control over the cooking.
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