Chicken in the Pot with Soup recipe
information
This dish, the queen of all chicken soups, is traditionally served with Kreplach and Matzo Balls.
ingredients
2 large parsley sprigs
1 large parsnip
1 small leek
dill sprig
2.4 litre (4 pt) water
2 stalks celery, halved
2 large onions, halved
5 carrots, halved
1 kg (3 lb) chicken, cut into pieces
5 g (1 tsp) salt
2.5 g (1 tsp) black pepper
pinch ground white pepper
65 g (2 1/2 oz) fine egg noodles
1 large parsnip
1 small leek
dill sprig
2.4 litre (4 pt) water
2 stalks celery, halved
2 large onions, halved
5 carrots, halved
1 kg (3 lb) chicken, cut into pieces
5 g (1 tsp) salt
2.5 g (1 tsp) black pepper
pinch ground white pepper
65 g (2 1/2 oz) fine egg noodles
method
1. Tie the parsley, parsnip, leek and dill together with kitchen string.
2. Fill a large soup pot with the water.
3. Add the bunch of vegetables and herbs and the celery, onions, carrots and chicken pieces.
4. Bring the liquid to the boil.
5. Add the salt, black pepper and white pepper.
6. Reduce the heat to low. Simmer for 1 hour 45 minutes.
7. Remove and discard the bunch of vegetables and herbs.
8. Add the egg noodles to the pot.
9. Simmer for 10 minutes, stirring occasionally.
10. Serve the soup with the vegetables and chicken pieces in large deep bowls.
2. Fill a large soup pot with the water.
3. Add the bunch of vegetables and herbs and the celery, onions, carrots and chicken pieces.
4. Bring the liquid to the boil.
5. Add the salt, black pepper and white pepper.
6. Reduce the heat to low. Simmer for 1 hour 45 minutes.
7. Remove and discard the bunch of vegetables and herbs.
8. Add the egg noodles to the pot.
9. Simmer for 10 minutes, stirring occasionally.
10. Serve the soup with the vegetables and chicken pieces in large deep bowls.
serving amount
serves 6 - 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
