Chicken noodle soup is the perfect recipe for this time of year. Whether you are battling the flu or a cold, or just looking for something to warm you up, chicken noodle soup fits the bill.
Ruth Levin, Owner & Chef of Bistro 185, shared her recipe.
1 Brined chicken 3-4 lbs.- may be left whole or cut up - your preference.
2 Large onions - Skin left on washed very well - cut in half- this will give your soup a lovely color.
1 Small leek - washed well cut in half
3 Large carrots peeled and cut into chunks
2 Parsnips peeled and cut into chunks
4 Stalks celery with tops cut into chunks
6 Cloves fresh garlic
2 inch piece fresh ginger - peeled and cut in half
1 Celery root with tops - cleaned and cut into chunks
10 Black peppercorns
Salt to taste
1/2 Bunch fresh dill - washed
1/2 Bunch fresh Italian parsley - washed
Noodles, matzoh balls or dumplings
Put chicken in a large pot with enough water to bring the level 2" above the chicken.
Bring to a slow boil and skim the foam.
Once foam is skimmed reduce heat to a simmer and add all the additional ingredients.
Dill and Parsley should be on the very top.
Cover the soup with the lid slightly ajar. Let soup simmer for 2 - 2 1/2 hours until chicken is very tender.
Let soup cool and strain. Save chicken and vegetables. Take chicken off the bones. Add back to soup along with some of the vegetables.
Add noodles, matzoh balls, or dumplings.