Mama”s Chicken Soup Recipe

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Type: Mama”s Chicken Soup Free Cooking Recipe – Salad

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Ingredients / Directions

Directions:
1 (4-5 lb) whole chicken
rinsed
giblets and excess fat discarded
1 large onion
peeled and quartered
2-3 stalks celery
cut into 3-4-inch lengths (including any leaves)
1 bunch flat leaf parsley
rinsed (use stems
too)
salt (to taste)
6 black peppercorns
2 bay leaves
water
5-6 potatoes
peeled if desired
cut into bite-sized chunks (any kind) or cooked rice”

1. Place chicken in 6-8 quart stockpot. Add onion
celery
parsley
salt
peppercorns
and bay leaves.
2. Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer
skimming foam from surface.
3. Simmer for 1 hour(s)
checking to be sure soup is still simmering and to make sure level doesn”t drop too low (if it does
add more cold water
bring back to simmer
and cook a little longer).
4. Remove chicken from soup and let sit
covered
until cool enough to handle; continue simmering soup in the meantime.
5. Remove meat from bones and return bones
skin
etc to soup. Refrigerate chicken meat.
6. Continue simmering soup. Soup may be simmered for another 1/2 hour(s) or so
or may be simmered for a few hour(s) – the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
7. Taste and correct seasoning.
8. If using potatoes: about 30-45 minutes before serving
strain broth through several layers of cheesecloth. Discard vegetables and bones. Clean pot to remove particles. Return broth to pot
add potatoes and chicken meat
and bring to simmer. Simmer about 20 minutes or until potatoes are tender.
9. If using rice: about 15-20 minutes before serving
strain broth through several layers of cheesecloth. Discard vegetables and bones. Clean pot to remove particles. Return broth to pot
add chicken meat
and bring to simmer. Simmer about 10 minutes or until chicken meat is heated through. Place rice in bowls; ladle soup over rice.
10. This soup may be defatted if you make it in advance
cool quickly in an ice bath
and chill in the refrigerator. Once chilled
the fat will solidify on the surface and may be skimmed off. At this point
the broth may be frozen for later use (with or without meat
and without potatoes or rice)
or it may be heated and served.

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