Chicken soup recipes
Our top 3 of 18 Chicken soup recipes
- 1 Swede
- 1 Turnip
- 12 Carrots
- 1 Big White Onion
- 1 Parsnip
- 1 Leek
- 4 Sticks of Celery
- 1 Boiler (cut into 6 pieces)
- 1 and ½ table spoons Cooking Salt
- ½ table spoon Ground Pepper
- 2 Telma Chicken Stock Cubes
- Peel, wash and then chop all of the vegetables (making sure the carrots are cut into long batons) and put into big pot
- Clean chicken with part boiled water and a scrub (keep water you clean chicken with)
- Once cleaned, put the six pieces of chicken into pressure cooker and fill with the water used to clean the chicken and add additional water to cover the chicken as required
- Before putting lid on pressure cooker, part boil chicken/water until the ‘scum’ comes to the top (approx 5/10 minutes) and then skim off scum and dispose
- Then add vegetables with a table spoon and a half of cooking salt, then add reasonable amount of ground pepper
- Whilst this is on the boil, crumble 2 Telma chicken stock cubes into a measuring jug and fill to the top to ensure the cubes are fully dissolved, once dissolved, add to the pressure cooker
- Once all of the above is completed, fill the pressure cooker up with further boiling water up to just under where all the chicken/vegetables are
- Place pressure cooker lid on and leave on for two hours on a medium setting
- After two hours remove pressure cooker from heat and wait for pressure cooker indicator to recede (usually between 5 / 10 minutes) before opening cooker
- Once opened, sieve the scum off the top of the soup and then sieve the soup separate from the vegetables, putting the carrots back into the soup
- Leave to cool, use as required and freeze any surplus
- 4 Carrot
- 2 Onion
- 2 Turnip
- 2 Parsnip
- 4 Beef Stock Cubes
- 6 Chicken Soup Cubes
- 2 Boiling Chicken Cut in Pieces
- ½ Tsp Pepper
- 1. Clean the chickens and split between 2 large saucepans.
- 2. Share the vegetables between the two saucepans, cover with water and boil for about 4 to 5 hours. Add the stocks cubes in the last hour.
- 3. Let the soup cool and takes out strain the liquid into a large bowl and put in the fridge or freezer - it freezes very well for months. 4. Before you use the soup, take off all the fat which has set on the top.
- Very good served with Matzo balls (dumplings) (see separate recipe) or Lochshen (noodles)
- 1 whole ''boiling'' chicken jointed
- 1 onion
- 2 leeks
- 4-5 carrots
- 1 sweet potato
- 1 head of celery
- 2 chicken stock cubes
- to taste salt and pepper
- 1. Wash and clean one chicken preferably a "boiler".
- 2. Chop one onion, carrots, leeks, a head of celery and a sweet potato into large chunks.
- 3. Put the chicken in a very large saucepan and fill with cold water to the brim. Bring the saucepan to the boil. Allow to simmer and skim off any dirty water.
- 4. Once it is clear place all the vegetables along with 2 stock cubes into the saucepan. Allow to simmer on a very low gas ring for approximately 5 hours.
- 5. Allow the soup to cool and then drain into another saucepan, keeping the chicken + vegetables.
- 6. Add salt + pepper to taste, dunk piping hot with home made matzo balls and crutons.