| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken; halved or in large pieces |
|
|
All chicken giblets except livers |
| 1 |
sm |
Bay leaf |
| 1 |
lg |
Onion |
| 2 |
|
Stalks celery |
| 2 |
|
Whole carrots |
| 1 |
|
Parsnip; (optional) |
| 1 |
sm |
Bunch parsley |
| 1 |
ts |
Salt |
|
|
Ground pepper to taste |
|
|
Water |
|
|
Noodles or rice |
INSTRUCTIONS
Mrs. Beverly Applebaum
This classic Jewish chicken soup is unusual in calling for such a
prodigious quantity of rice. Given that 1cup of raw rice yields 3 cups
cooked, this recipe calls for 13 1/2 cups of cooked rice to balance a
single stewing chicken.
Put the chicken and all other ingredients into a large pot and cover them
with water. Bring to a boil; remove any scum that rises to the top. Cover
and simmer until the chicken is tender. Serve with boiled noodles;
alternatively, boil 4 1/2 c. rice in the soup.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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