Deb bubbele, If the egg was golden, I'd have sold it ages ago.
No big secret ingredient or anything like that. Standard chicken soup ingredients. The secret is the cooking time. Once it starts to smell and look like soup, keep cooking for at least another hour. When it's refrigerated, it will turn to gel. That's soup.
Ingredients
1 chicken (I prefer chicken parts, dark meat--thighs and legs)
celery (about three or four stalks cut in half and tied together)
2 or 3 whole carrots peeled and cut in half
1 or 2 onions (depending on size) peeled. Leave the onions whole, but I cut an X in the top to let the onion juices out
water
salt (I don't use pepper for this)
Optional
a bunch of parsley or dill tied together
Bring to a low boil and let simmer for at least two hours. After the first hour you'll have something that looks like soup, smells like soup, and at first sip tastes like soup, but it ain't soup yet. The second hour makes the difference.
Serve with thin egg noodles or matzoh balls. Slurp to your heart's content. It makes the soup taste better. Enjoy.
Roberta, your recipe is ---
oh, no!!
what is the right adjective???
your recipe is
perfect (angloirish word for approval)
Osso, Poifect? Thanks mucho, kid. Just some chicken soup.
Kid? I love it.
What is with the no pepper?
Schniff.
Neither my my grandmother nor my mother ever cooked with pepper. Why? Not a clue. When I make an oldie but goodie, I leave out the pepper. Things taste just fine without. When I cook other stuff, I use pepper.
Sounds Lecker!
(German spelling but I know it's used by the Chosen People)
Copied and saved to my "Food and Drink" folder as "Boita's Chicken Soup"
KP
Sounds yummy. I gonna try it soon.
tatteles, Ess and enjoy. And don't forget to slurp.
BTW, The veggies are great. I eat the celery with a bissel salt. Lots of slurping. The carrots stay in the soup. Love the carrots with the soup. My father loved the onion in his first bowl of soup. I usually remove the onion. The taste gets too strong.
The chicken, which is falling off the bone is great hot, cold (my preference), in sandwiches, and in chicken salad. The taste is quite strong--for chicken.
Oy, I'm getting hungry.
Mmmmmmm to both, Phoenix.
I made some soup! Talking about it got me going. My apartment smelled like--my childhood. Wonderful.
The soup was, as Phoenix said (but I spell it differently) a mechiah. I shlurped. I also burned by tongue. oy.
Still good. I also shlurped the cooked celery, which is eminently shlurpable. Love that stuff.
Wish you all could have some chicken soup. Mit luckshen.
Roberta wrote:I made some soup! Talking about it got me going. My apartment smelled like--my childhood. Wonderful.
The soup was, as Phoenix said (but I spell it differently) a mechiah. I shlurped. I also burned by tongue. oy.
Still good. I also shlurped the cooked celery, which is eminently shlurpable. Love that stuff.
Wish you all could have some chicken soup. Mit luckshen.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmm......
It's - slightly, perhaps only - related to this thread.
Copied/pasted from the Jewish Chronicle [UK], 28 Dec. 2006, page 15:
Quote:Do you speak J-slang?
I always heard shtarker was a strong guy, but that might work, it might be a strongly religious person.
Shtarker is the only word I recognized. And my understanding of it is the same as yours, Jes.
lol, exactamente, Phoenix. Good to have you back, btw.
More!
More please!
My all-time favourite A2K thread!
) when I was pregnant with my son, I had two cravings, stuffed cabbage, and kishke. I would go to this little Jewish deli in my area, and get my "fix"
