My chicken soup is more like a stew. It is a meal in itself.
Chicken soup tastes best the second day.
- 8 cups water or more
- 2 carrots, sliced
- 1 celery stick, chopped
- ½ cup rice
- salt and pepper as needed
- 1 bayleaf
- 1 clove stuck into the bayleaf
- chicken (breast, legs, whole chicken cut into pieces)
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- place everything in to a big soup pot and bring to a boil
- simmer for 1 hour
- I usually peel the skin off the chicken before cooking
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- remove chicken from soup
- let is cool off a bit
- tear into bite size pieces
- let soup cool
- when cool skim off fat
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- When ready for the meal, bring soup to a boil
- add matzo mixture and follow instructions for matzo balls
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