Holiday Chicken Soup

Holiday Chicken Soup

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New England Soup Factory Cookbook written by Marjorie Druker and Clara Silverstein. Ms. Druker runs the popular New England Soup Factory dining establishment here in the Boston area, and this Holiday Chicken Soup is her family recipe that she produces unique vacation events.

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Description

This soup is really unique and using canned or boxed stock or broth would simply refrain from doing it justice. Take the time to hand julienne the veggies instead of attempting to hurry through this with a mandolin. The care that you put into this will yield a great outcome.


Active Ingredients

Stock

  • 5 to 6 pounds chicken parts, ideally thighs (I had some frozen necks, backs and wing tips and included thighs and legs pieces to equivalent 5 1/2 pounds)
  • 2 large veal bones (veal bones are not easily available to most so I utilized some beef bones and an inexpensive cut of beef with a b one in it) (about 1 1/2 pounds amount to)
  • 2 large onions, peeled and cut in half
  • 6 large ribs celery including leaves, cut into thirds
  • 2 parsnips, peeled and cut into thirds
  • 5 medium carrots, peeled and cut into thirds
  • 2 bay leaves
  • 1 lot fresh flat leaf parsley with stems
  • 2 teaspoon s kosher salt
  • 16 cup s water ( 1 gallon)

Soup

  • Stock from above (do not use pre-packaged stock)
  • 6 medium carrots ( 1 pound) peeled and cut julienned small adequate to fit on a soup spoon
  • 2 large scallions cut julienned little sufficient to fit on a soup spoon
  • 6 parsnips (1 pound) peeled and cut julienned small sufficient to fit on a soup spoon
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1/4 cup fresh dill leaves, chopped
  • 2 3 high quality chicken bouillon cubes, such as Better Than Bouillon brand name. (We could just find this brand in jar kind so I put in about 2 or so teaspoons.)

Instructions

  1. The day before serving this soup, prepare the stock by placing all ingredients into a large stock pot and raising to heat gradually. Boil then decrease to a simmer and simmer for 8 hours. If the mixture gets too thick and it appears like it might stick, include more water. I added another quart of water at about 6 hours. After 8 hours, stress out the stock and cool and dispose of all solids. Refrigerate overnight.
  2. The next day skim off and discard the fat that floats to the top.
  3. Location the stock in the pot in addition to all of the soup ingredients and bring to a boil. Simmer on a low boil for 10-15 minutes or till the vegetables are tender.
  4. Season if required and serve.

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Meet The Author: Martha

Martha belongs to the husband-wife group that produces A Household Banquet. She likes to cook and captivate for friends and family, and she thinks that serving an excellent meal is one of the best ways to show someone that you care. Martha is a self-taught house cook, who loves to check out cookbooks and attempt brand-new dishes. After a decades-long profession in business and internet marketing, she now runs A Family Feast full-time. Her specializeds are baking, desserts, vegetables and pasta meals.

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