This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.
Grandma’s Chicken Soup
Servings
8 Servings
Ingredients
- 1 5-6 lb. stewing hen or baking chicken
- 1 package of chicken wings
- 3 large onions
- 1 large sweet potato
- 3 parsnips
- 2 turnips
- 11 to 12 large carrots
- 5 to 6 celery stems
- 1 bunch of parsley
- Salt and pepper to taste
Instructions
Preparation
- 1 Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Boil about 1.5 h. 2 Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 min longer. 3 Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.) Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste.
Special instructions
- This recipe from the CHEST medical journal, takes a twist on the classic preparation by pureeing the vegetables.
- Source:
- CHEST Journal October 2000 vol. 118 no. 4 1150-1157
B”H
I’m certain that this is a mistake?
“3 Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)”