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August 03, 2006
Pam's Grandma's Polish Chicken Soup
Pam's Grandma's Polish Chicken Soup
NOTE: As the recipe clearly points out, this is my wife's Grandmother's recipe. Pam and I make this more than Pam's two sisters and love it. Great for clearing the head on a cold day. Adjust the ingredients to taste. My older son once called it the soup without taste...but we think he is all wrong on this one!
Ingredients:
-Chicken (pick of the Chix or 4 chicken breasts)
-Parsley (1 bunch, leaves finely chopped)
-Carrots (2-3 lbs either baby carrots or chopped regular carrots)
-Allspice, whole (to taste -- around 2 tablespoons)
-Allspice, ground (to taste -- around 1/2 teaspoon)
-Salt (to taste -- around 1 teaspoon)
-Egg Noodles (cooked as per package...we use No Yolk types)
Steps
1. Take chicken and rinse off. Leave on skin. Cover chicken in a large pot with cold water. Bring to a boil and cook for 20 minutes (skim off fat off top).
2. When all skimmed, lower heat and add parsley, whole allspice, ground allspice, and salt.
3. Cover pot and let simmer for about an hour.
4. Add carrots and simmer for another 45 minutes to an hour (meat should be falling off the bone).
5. Remove chicken from pot. This does not go into the soup, but can be used for salads, etc. (Try the chicken in Shepardess Pie or Cherry Almond Chicken Salad).
6. Serve the soup with cooked egg noodles (they should be stored separately so they do not get soggy).
Posted by cseeman at August 3, 2006 07:10 AM