Ingredientes para Classic Jewish Chicken Soup
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Cómo preparar Classic Jewish Chicken Soup
- Rinse 1 whole (about 3-4 lb) chicken and place in a large stockpot. Add 12 cups of water.
- Bring to a boil over high heat, then reduce heat to low, partially cover, and simmer for 1 hour.
- Add 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 1 large onion, chopped; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper.
- Continue to simmer uncovered on medium-low heat for 2 hours, or until the chicken is cooked through and the vegetables are very tender. Skim off any foam or fat that rises to the surface during cooking.
- Add 1/4 cup fresh chopped parsley and 1/4 cup fresh chopped dill. Simmer for an additional 20 minutes.
- Remove the chicken from the pot. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set aside.
- Remove and discard the parsley and dill.
- Taste the broth and adjust seasoning with salt and pepper to taste. Add chicken boullion powder if desired.
- If the soup is too strong, add water; if too weak, simmer uncovered for a longer time to reduce.
- Return the shredded chicken to the pot.
- Add 1 cup of your favorite egg noodles or kreplach (meat dumplings) according to package instructions. If using noodles, cook until tender.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
97g
Carbs
2g
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