Would someone be kind enough to give me a chicken soup recipe, an old
one I think, it's a broth type of soup, almost clear but not consomme
and often give to people who are unwell? Many thanks.

Judith

"Judith in France" > wrote in message
...
> Would someone be kind enough to give me a chicken soup recipe, an old
> one I think, it's a broth type of soup, almost clear but not consomme
> and often give to people who are unwell? Many thanks.
>
This sounds like the chicken broth I make, that is made with just the meat
and skin of the chicken, no bones.

I buy a whole chicken or parts, it matters not, put them on a rack in a
roaster
and roast them golden, oven set to 450F the first 15 minutes, then 20
minutes.

When it is finished I let it cool and put the meat and skin only in a soup
pot with some
bayleaf and peppercorns and other spices tied into a cloth, teabag, or in a
tea ball.
I never salt until the end.

Fill the pot most of the way with water, bring it to a boil, and then down
to the
gentlest simmer, put a lid partway on and let it simmer for 5 hours. (You
can
simmer it for longer, but mine is strong enough after 5 hours.)

Remove the skin, skim most of the fat, train and season.

It does not gel when cold, like soup made with bones.

(If you want to add celery and such to the stock, you can do so at any time.
I read
somewhere that you want to be careful about simmering vegetables for too
long
for stock because, unlike meat, they can become bitter after simmering too
long.)

I'm sure you will get lots of other ideas.

On Mon, 24 Mar 2008 08:49:16 -0700 (PDT), Judith in France
> wrote:

>Would someone be kind enough to give me a chicken soup recipe, an old
>one I think, it's a broth type of soup, almost clear but not consomme
>and often give to people who are unwell? Many thanks.
>
Jewish penicillin?


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Judith in France <Judith in France >>
wrote:

> Would someone be kind enough to give me a chicken soup recipe, an old
> one I think, it's a broth type of soup, almost clear but not consomme
> and often give to people who are unwell? Many thanks.

Sounds like chicken broth. For a cold, I'd simmer mine with a bunch
of aromatics like ginger, hot chiles, garlic, lime leaf or lime peel
(if you have it).

On Mar 24, 4:23 pm, "cybercat" > wrote:
> "Judith in France" > wrote in ...> Would someone be kind enough to give me a chicken soup recipe, an old
> > one I think, it's a broth type of soup, almost clear but not consomme
> > and often give to people who are unwell? Many thanks.
>
> This sounds like the chicken broth I make, that is made with just the meat
> and skin of the chicken, no bones.
>
> I buy a whole chicken or parts, it matters not, put them on a rack in a
> roaster
> and roast them golden, oven set to 450F the first 15 minutes, then 20
> minutes.
>
> When it is finished I let it cool and put the meat and skin only in a soup
> pot with some
> bayleaf and peppercorns and other spices tied into a cloth, teabag, or in a
> tea ball.
> I never salt until the end.
>
> Fill the pot most of the way with water, bring it to a boil, and then down
> to the
> gentlest simmer, put a lid partway on and let it simmer for 5 hours. (You
> can
> simmer it for longer, but mine is strong enough after 5 hours.)
>
> Remove the skin, skim most of the fat, train and season.
>
> It does not gel when cold, like soup made with bones.
>
> (If you want to add celery and such to the stock, you can do so at any time.
> I read
> somewhere that you want to be careful about simmering vegetables for too
> long
> for stock because, unlike meat, they can become bitter after simmering too
> long.)
>
> I'm sure you will get lots of other ideas.

Thanks, I'll try that.

Judith

On Mar 24, 4:54 pm, Sqwertz > wrote:
> Judith in France <Judith in France >>
> wrote:
>
> > Would someone be kind enough to give me a chicken soup recipe, an old
> > one I think, it's a broth type of soup, almost clear but not consomme
> > and often give to people who are unwell? Many thanks.
>
> Sounds like chicken broth. For a cold, I'd simmer mine with a bunch
> of aromatics like ginger, hot chiles, garlic, lime leaf or lime peel
> (if you have it).

Lime peel sounds good, thanks.

Judith

Judith in France > wrote:

> Would someone be kind enough to give me a chicken soup recipe, an old
> one I think, it's a broth type of soup, almost clear but not consomme
> and often give to people who are unwell? Many thanks.

Here is a recipe I have used all my life. The chicken should ideally be
a rooster, the older the better, or an old stewing hen. They will add
more flavour but should be cooked long enough to extract all of it.
This soup can be made in a pressure cooker (once the scum is skimmed) in
about 45 minutes.

Victor

Chicken Soup

3 l (3 quarts) water
1 whole chicken, thoroughly rinsed
2 stalks celery, cut into 8-cm (3-inch) pieces
1 large whole onion, unpeeled
2 carrots, peeled and halved
1 medium parsnip, peeled and halved
1 celery root, peeled and halved
1 parsley root, peeled and halved
1 clove
a bit of allspice
2 tablespoons salt
a few black peppercorns
2 bay leaves
1 bunch of dill, cleaned and tied with a string
1 bunch of celery, cleaned and tied with a string

1. Pour the water into a large stockpot, and add the chicken. Bring to
a boil and reduce the heat to bare simmer. As the scum appears, skim it
all carefully, even wiping the stockpot sides with a paper towel, if
transparency is desired.

2. Add all the other ingredients except dill and parsley and let simmer
lightly for 3 hours. In the last couple of minutes, add dill and
parsley. Strain the soup. If desired, rub the cooked roots through a
sieve and add to the soup.

On Mar 24, 10:54 pm, (Victor Sack) wrote:
> Judith in France > wrote:
>
> > Would someone be kind enough to give me a chicken soup recipe, an old
> > one I think, it's a broth type of soup, almost clear but not consomme
> > and often give to people who are unwell? Many thanks.
>
> Here is a recipe I have used all my life. The chicken should ideally be
> a rooster, the older the better, or an old stewing hen. They will add
> more flavour but should be cooked long enough to extract all of it.
> This soup can be made in a pressure cooker (once the scum is skimmed) in
> about 45 minutes.
>
> Victor
>
> Chicken Soup
>
> 3 l (3 quarts) water
> 1 whole chicken, thoroughly rinsed
> 2 stalks celery, cut into 8-cm (3-inch) pieces
> 1 large whole onion, unpeeled
> 2 carrots, peeled and halved
> 1 medium parsnip, peeled and halved
> 1 celery root, peeled and halved
> 1 parsley root, peeled and halved
> 1 clove
> a bit of allspice
> 2 tablespoons salt
> a few black peppercorns
> 2 bay leaves
> 1 bunch of dill, cleaned and tied with a string
> 1 bunch of celery, cleaned and tied with a string
>
> 1. Pour the water into a large stockpot, and add the chicken. Bring to
> a boil and reduce the heat to bare simmer. As the scum appears, skim it
> all carefully, even wiping the stockpot sides with a paper towel, if
> transparency is desired.
>
> 2. Add all the other ingredients except dill and parsley and let simmer
> lightly for 3 hours. In the last couple of minutes, add dill and
> parsley. Strain the soup. If desired, rub the cooked roots through a
> sieve and add to the soup.

Thank you I have saved this.

Judith