Millie's Chicken Soup
Lora Brody's Mom uses a 5 1/2 to 6 quart slow cooker to make her famous chicken soup. Lora lets us in on the secret for this flavorful, rich soup. Use homemade or an excellent commercial stock for the best result.
Serving: 8
Prep Time: 20 minutes
Cook Time: 180 minutes
Total Time: 200 minutes
Serving: 8
Prep Time: 20 minutes
Cook Time: 180 minutes
Total Time: 200 minutes
1 large roasting chicken, cut into pieces (see note)
2 large carrots, peeled and cut into 2-inch
pieces
2 large parsnips, peeled and cut into 2-inch pieces
1 large onion, peeled and thickly sliced
2 teaspoons dried dill weed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
8 cups low-sodium chicken broth or Chicken Stock
Fresh dill sprigs
2 large carrots, peeled and cut into 2-inch
pieces
2 large parsnips, peeled and cut into 2-inch pieces
1 large onion, peeled and thickly sliced
2 teaspoons dried dill weed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
8 cups low-sodium chicken broth or Chicken Stock
Fresh dill sprigs
Place the chicken, carrots, parsnips, onion, dried dill, salt, and pepper in the insert of the slow cooker. Pour in the broth. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is extremely tender and falls off the bone. Use a slotted spoon to remove the chicken and vegetables to a large bowl or platter. When the chicken is cool enough to handle, remove the meat from the bones, and set aside with the vegetables. Discard the bones and skin.
Strain the broth into a large bowl, then use a shallow metal spoon to skim the fat from the top. Taste broth, and add additional salt and pepper if needed.
To serve, spoon some chicken and vegetables into shallow soup plates, then ladle the broth over them. Sprinkle each serving with some fresh dill sprigs.
Cook's Notes: Author Lora Brody emphasizes using a 1 (5 to 6 pound) fowl (an older roasting chicken, usually available in kosher meat markets) in this recipe.
Based on individual serving.
Source: Slow Cooker Cooking Lora Brody
© 2001 iVillage Inc.; all rights reserved
http://food.ivillage.com/recipefinder/display/0,,gfgk,00.html
Strain the broth into a large bowl, then use a shallow metal spoon to skim the fat from the top. Taste broth, and add additional salt and pepper if needed.
To serve, spoon some chicken and vegetables into shallow soup plates, then ladle the broth over them. Sprinkle each serving with some fresh dill sprigs.
Cook's Notes: Author Lora Brody emphasizes using a 1 (5 to 6 pound) fowl (an older roasting chicken, usually available in kosher meat markets) in this recipe.
Based on individual serving.
| Calories: 453 Total Fat: 11 g Carbohydrates: 13 g Protein: 71 g |
| Posted to: |
No comments found.
Trackbacks
TrackBack URL:
http://blog.kapeleris.com/blog/_trackback/3309876
Weblogs that reference this article:
| Cheap tramadol. | |
| Weblog: | Buy tramadol at a cheap price online. |
| Excerpt: | Cheap tramadol. Buy tramadol at a cheap price online. Cheap tramadol prescriptions online. Tramadol cheap no rx from india 200-800 pills. |
| Posted: | Thu Apr 10 18:38:15 EDT 2008 |
| Buy cheap phentermine. | |
| Weblog: | Phentermine. |
| Excerpt: | Phentermine cod. |
| Posted: | Wed Apr 30 02:02:21 EDT 2008 |
| Phentermine cheap. | |
| Weblog: | Phentermine cod cheap phentermine cod cheap online. |
| Excerpt: | Phentermine cheap. Phentermine very cheap. Cheap phentermine online. |
| Posted: | Wed May 28 10:55:56 EDT 2008 |