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NOT MY MOTHER’S CHICKEN SOUP

NOT MY MOTHER'S CHICKEN SOUP

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Growing up in a Jewish home chicken soup was the equivalent of penicillin. My mom would boil it for hours and hours and ladle out steaming hot bowls to fix whatever aliment we had. It was a childhood favorite even when no one was sick.


My daughter loves it even more than I did so it’s no surprise that when she got braces she asked me to make a big pot. Knowing that she was not going to be able to chew for a few days I decided to load the soup with chicken and tons of carrots so it would be a complete meal.


I took a shortcut that turned out to be a huge success. I used a store bought rotisserie chicken. The flavor packed into the meat resulted in the best soup I have ever made and it required no extra seasoning.


I don’t suggest cutting down the time it boils though. As my mom always says… a good chicken soup takes at least 4 hours.


Wishing you health xxx Chef MM


NOT MY MOTHER'S CHICKEN SOUP






US (Imperial)


Print Ingredients


1 Whole rotisserie chicken- meat only (discard skin & bones)


2 bags of carrots cut into 1 inch chunks


1 onion cut into quarters


3 sticks of celery


7 TBS chicken stock/consommé powder


14 cups of water



Instructions


Add all ingredients into a pot & bring to a boil with the lid on. Turn down the heat and simmer with the lid on for 4 hours. Add more water & stock if necessary.


Strain chicken & vegetables in a strainer. Discard the onion & celery.


Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots and shredded chicken to the soup.


CHEF’S TIP

always cool soup with stock without the lid. If it is a large pot let soup cool in 2 batches otherwise it can go sour. Soup freezes very well.


SERVES 8-10





EU (Metric)


Print Ingredients


1 Whole rotisserie chicken- meat only (discard skin & bones)


2 bags of carrots cut into 2cm chunks


1 onion cut into quarters


3 sticks of celery


7 TBS chicken stock/consommé powder


3.5 liters of water



Instructions


Add all ingredients into a pot & bring to a boil with the lid on. Turn down the heat and simmer with the lid on for 4 hours. Add more water & stock if necessary.


Strain chicken & vegetables in a strainer. Discard the onion & celery.


Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots and shredded chicken to the soup.


CHEF’S TIP

always cool soup with stock without the lid. If it is a large pot let soup cool in 2 batches otherwise it can go sour. Soup freezes very well.


SERVES 8-10





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