Grandma Joie's Chicken Soup
I'm a firm believer in the theory that chicken soup is a cure-all. Best of all, you don't even have to be sick to enjoy it. My former mother-in-law, Joie Krauss, with whom I speak frequently, offered this recipe. When I get in a real jam in the kitchen, I always call Grandma Joie. Like she says, a little chicken soup may not help, but it sure never hurts.
Makes 10 to 12 cups
3 1/2-pound chicken (preferably kosher), rinsed and cut up
1 large onion, cut into eighths
1 large carrot, halved
1 stalk celery, halved
1 large parsnip, halved
1 small bunch parsley
Salt and pepper to taste
Boiled white rice or cooked matzo balls (prepared according to package instructions), optional
In a large kettle, combine the chicken with cold water to cover by 2 inches. Bring the water to a boil and simmer, skimming the scum that rises to the surface. Simmer the soup for 20 minutes, skimming as needed, and add the vegetables and parsley. Bring the soup back to a boil and simmer for 2 hours. Strain the stock, skim off the fat, and remove the meat from the bones, discarding the bones. In the cleaned kettle combine the stock with the chicken, add salt and pepper to taste, and cook the mixture over moderate heat until it is hot. Ladle over the optional ingredients, if using.
Nutritional Analysis per 1-cup serving: 85 calories; 25%calories from fat; 2 grams of fat; 36 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton