Hetty's Chicken Soup
Over a year ago
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Ingredients
- 6 Carrots peeled and sliced
- 1 Onion peeled and sliced
- Hen (chicken) cleaned and quartered
- 3.5 Litres Cold water
- 1 Chicken stock cube crumbled
- 50 g fine noodles or vermicelli
- 1 or 2 per person Halke (kneidlach)
- as many as you can get Chuckie eggs (AKA golden eggs)
Accompaniment
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Description
Every Jewish family has their own version of chicken soup. Of course, My grandma's the best!
Method
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1
Scald the hen innards & chuckie eggs, removing any fowl bits (ok, that was seriously bad joke)
Place in a 3.5 litre pressure cooker with the vegetables & pour over the cold water. Bring to a simmer, skimming any of the scum that floats up. once satisfied it's all gone, add the stock cube & seasonings.
Pressure for 35 min then remove from heat. Once cool refrigerate. Once cool skim off any fat.
Best served the next day with loads of lokshen, halkes (1-2 per person) & of course, any chuckie eggs.
The soup is definately stronger when left overnight. 2 days is even better.
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