| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Chicken; cut in 8 | |
| 2 | Onions; chopped | |
| 1 | Carrot; diced | |
| 1 | Celery rib; diced | |
| 1 | Clove garlic | |
| Peppercorns; thyme | ||
| Salt to taste | ||
| 1 | tb | Oil |
| 4 | Parsley stems |
INSTRUCTIONS
This is how I make my chicken soup. It is very very good. I figure you could add mushrooms to it. Cook chicken in oil until almost brown. Stir in onions and cook until onions are soft Srie in carrot and celery and cook 3 minutes. Pour cold water to cover everything by 2" Bring to a boil and add garlic,parsley stems, thyme and peppercorns preferably tied in a cheesecloth. Turn down heat and simmer 2 1/2 to 3 hours, sometimes I leave it longer. Season with salt a few minutes before it's ready. Strain broth. Bring broth back to heat and cook noodles in it. I figure that at this point you could cook the mushrooms in 1 Tbs butter, sdd 1Tbs flour to make a roux and add to soup. Note: I prefer to make the broth the day before, chill it and remove the fat that solidifies on top. Posted to EAT-L Digest by Leon & Miriam Posvolsky <[email protected]> on Sep 3, 1997
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