Chicken Soup with Pieces of Chicken

Soups | Jewish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Soup with Pieces of Chicken

Ingredients

Poultry - 3 lbs
Chicken Broth - 1 qt
Turnips - 2 pieces
Onion - 1 head
Garlic - 2 cloves
Butter - 3.5 oz
Wheat Flour - 3.5 oz
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove strings and any excess parts from the chicken. Soak the chicken in a bowl of cold water for 10 minutes to reduce debris on the surface of the soup.

Step 2

Dry the chicken and place it in a large, heavy pot. Pour in the chicken broth and about 2.5 liters of cold water to completely cover the chicken. Add a pinch of salt. Bring to a boil over high heat. Immediately skim off any excess debris and fat from the surface, then reduce the heat and let it simmer on low for 1 hour and 15 minutes. Remove from heat and let the chicken cool in the broth.

Step 3

Remove the chicken. Strain the broth, measure out 1.8 liters, and set aside. Keep the remaining broth for further vegetable cooking. Remove the chicken meat from the bones, discarding the skin, veins, and entrails. Tear the meat into large pieces by hand. Set aside.

Step 4

Pour 500 ml of the broth (remaining after straining 1.8 l) into a medium-sized pot, add a pinch of salt, and bring to a boil. Add the vegetables, bring to a boil, and cook for 2–3 minutes until the vegetables soften. Drain into a bowl through a sieve.

Step 5

Pour this broth into a clean pot, add the previously measured 1.8 liters of broth, and bring to a boil. Add the garlic. Boil for 15–20 minutes until 1.4 liters remains. Reduce the heat to low to keep the broth warm.

Step 6

Prepare a white sauce in a large heavy pot. Melt the butter over medium heat, add the flour, and stir. Gradually pour in the reduced chicken broth. Bring to a boil, then let it simmer on low heat for 5 minutes, stirring.

Step 7

Add the pieces of chicken and vegetables to the sauce and heat through. Taste and add salt or pepper as needed. If the soup is too thick, more broth can be added. Garnish with strips of Parmesan, chopped parsley, and freshly ground pepper.