fbpx
☰ Menu Search

Recipes

Clear Search
Advanced Search

Week Night Meals Soup Main Dish

Basic Chicken Soup

  • No Reviews
Share Print

Ingredients

  • 1 medium fryer, Cut-Up
  • 10 cups COLD Water
  • 2 stalks celery w/leaves
  • 1 onion, quartered
  • 5 black peppercorns
  • 6 sprigs parsley
  • Salt & pepper to taste
  • 1 cup uncooked pasta
  • 2 Eggs
  • 1 lemon, juice only
  • Parsley, chopped
  • Carrot, slivered with zester or mandolin

Preparation

Put the cut-up chicken into a stockpot (or other large, heavy pot). Cover with COLD water. Cut the celery into pieces and add to the pot along with the onion, peppercorns and parsley sprigs. Bring to a boil. Reduce heat and skim the foam which has accumulated from the top. Half cover the pot and simmer for 90 minutes. Cool slightly.

Remove the chicken and strain the broth. Add salt and pepper to taste. Remove the chicken meat from the bones and chop. Add as much of the chopped chicken to the broth as you wish. Set the remaining chicken aside for other uses of your choice.

Stir in the pasta and simmer for 15 minutes. Beat the eggs with the lemon juice. Add a little of the hot soup and stir. Pour the egg mixture into the stockpot. Mix well and heat.

Serve garnished with chopped parsley and slivered carrot.

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.