Chicken Soup - liquid gold
The Magic Elixir
Ingredients:
- 1 whole chicken (rinsed and with that stupid plastic bag of weird stuff removed - yeah, you have to do it yourself)
- big handful of baby carrots
- 1 onion (quartered)
- few stalks of celery
- 1 potato (cubed)
- 3-4 cloves of garlic (peeled)
- 1 parsnip (peeled and chopped in half)
- 1 bunch fresh Italian parsley
- 1 bunch fresh dill
- 3-4 heaping tablespoons of powdered chicken Consomme
- S&P to taste
Directions:
- Throw your chicken into the pot.
- Cover chicken with water and boil.
- Dump out first batch of water (it gets all the yucky stuff off the chicken).
- Put more water in the pot just to cover chicken.
- Now add everything else.
- Boil (again).
- Once boiling, lower heat to a simmer and cook forever (or at least 2-3 hours)
- After approximately 3 hours, take another pot or bowl of equal size and put a big strainer inside of it.
- Carefully pour the soup into the strainer. Do NOT spill one tiny drop of this special stuff. It's priceless.
- Let this cool for at least an hour.
- Remove the bones and toss.
- Remove the chicken and put into another bowl.
- Chop the chicken and toss with a little mayo, celery, S&P and you have lunch for a week!
- Now take that strainer of vegetables and MASH IT UP letting all of the veggie juices strain back into the soup. (For a slightly different variation with even more taste, toss some of those soft veggies into the blender and puree them before pouring back into the soup).
- Serve with wide egg noodles or Matzoh balls and watch your flu FLY OUT THE DOOR!
*This soup freezes amazingly well! Please let me know how yours comes out!!