Post by marlaoh on Sept 4, 2004 9:43:14 GMT -6
Leah's Chicken Soup
Chicken leg quarters are simmered with onions, carrots, celery and fresh dill to make an all-purpose chicken stock with chicken meat to use immediately or freeze for later.
Serves 10 servings
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Calories: 277.04
Calories from Fat: N/A
Total Fat: 8.87 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 6.50 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 42.81 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
5 pounds chicken leg quarters
1 large onions, sliced
4 large carrots, peeled and chopped
1 bunch celery tops with leaves, chopped
salt and pepper to taste
1 bunch fresh dill, chopped
Directions
1. Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes
2. Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
3. Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat
4. Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make sou
Chicken leg quarters are simmered with onions, carrots, celery and fresh dill to make an all-purpose chicken stock with chicken meat to use immediately or freeze for later.
Serves 10 servings
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Calories: 277.04
Calories from Fat: N/A
Total Fat: 8.87 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 6.50 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 42.81 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
5 pounds chicken leg quarters
1 large onions, sliced
4 large carrots, peeled and chopped
1 bunch celery tops with leaves, chopped
salt and pepper to taste
1 bunch fresh dill, chopped
Directions
1. Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes
2. Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
3. Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat
4. Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make sou