CHICKEN SOUP
Ingredients
1 to 1.5 lbs. Cooked chicken, cubed, retaining any remaining fat
6 c. Chicken stock
2 tbsp. Olive oil
1 medium Carrot, sliced on the bias
1 rib Celery, sliced on the bias
1/2 med. Sweet onion, chopped
2 cloves Garlic, grated (or minced)
+/- 1 tsp. Lemon zest
1/4 tsp. Tarragon, dried
1/8 tsp. Turmeric (for color)
1/2 tsp. Bell’s® Seasoning
1 dash Frank’s®
1 dash Worcestershire sauce
1/2 tsp. Granulated sugar
Kosher salt
Ground black pepper
Directions
• In a sautée pan, heat the oil over medium flame.
• Add the vegetables and stir until lightly coated in the oil.
• Lightly sautée, stirring occasionally, until just golden.
• While the vegetables sautée, place the stock in a 5-6 quart Dutch oven.
• Heat over low flame, and add the garlic, zest, tarragon, and turmeric. Stir.
• Add the sautéed vegetables and chicken. Stir.
• Add the Bell’s®, Frank’s® and Worcestershire sauce. Stir again.
• Increase the heat a bit, and heat until just barely simmering.
• Taste the broth, and adjust salt and pepper as necessary.
• Reduce to a low flame, and cook 20-25 minutes, until the vegetables are tender.
• Serve hot, with crackers on the side.
This is it: a classic, “Jewish” chicken soup. I generally keep a batch in the freezer to give to friends when they have a cold or the flu. This recipe developed through the years – trying this, trying that – for voice students who had trouble singing because of sickness.
A couple of things… 1.) Like it or not, the keys to the healing power of this soup are the three key ingredients of love, garlic and chicken fat. Period; 2.) If you absolutely must have chicken-noodle soup, add cooked (not raw) egg noodles to the bottom of the serving bowl, and ladle hot soup over top.
Tradition prescribes serving with oyster or saltine crackers. Good, fresh, crusty bread also goes nicely alongside.
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