The ultimate Jewish Penicillin, this soup has cured us all. Usually served with Matzo Balls for Pesach.
INGREDIENTS:
1 whole chicken - fryer okay - about 4 lbs.
1 bay leaf
1-2 carrots
1 whole onion
Salt
Pepper
1 whole chicken - fryer okay - about 4 lbs.
1 bay leaf
1-2 carrots
1 whole onion
Salt
Pepper
HOW TO:
Clean inside and outside of chicken. Put chicken in big pot. Cover with water. Put bay leaf, carrots, whole onion, salt and pepper in pot. Bring to boil. If stuff (debris) comes to top, take off with spoon. After bringing to boil, simmer for 1 hour or more or until chicken falls off the bone. Cool. Take chicken, onion, carrots and bay leaf out of soup. Run soup through a sieve. Put carrots through sieve and add to soup. Soup can be frozen. Can put chicken pieces back into soup or make chicken salad.
Clean inside and outside of chicken. Put chicken in big pot. Cover with water. Put bay leaf, carrots, whole onion, salt and pepper in pot. Bring to boil. If stuff (debris) comes to top, take off with spoon. After bringing to boil, simmer for 1 hour or more or until chicken falls off the bone. Cool. Take chicken, onion, carrots and bay leaf out of soup. Run soup through a sieve. Put carrots through sieve and add to soup. Soup can be frozen. Can put chicken pieces back into soup or make chicken salad.
NOTE:
Work even better in Instapot. Follow all instructions above and press Soup button. Try to let the Instapot de-pressure on its own as it can be messy when releasing.
Work even better in Instapot. Follow all instructions above and press Soup button. Try to let the Instapot de-pressure on its own as it can be messy when releasing.
Save the schmaltz and use for Matzo Balls.