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Title: Chicken Soup Categories: None Yield: 1 Servings 1 lg Chicken; halved or in large -pieces All chicken giblets except -livers 1 sm Bay leaf 1 lg Onion 2 Stalks celery 2 Whole carrots 1 Parsnip; (optional) 1 sm Bunch parsley 1 ts Salt Ground pepper to taste Water Noodles or rice Mrs. Beverly Applebaum This classic Jewish chicken soup is unusual in calling for such a prodigious quantity of rice. Given that 1cup of raw rice yields 3 cups cooked, this recipe calls for 13 1/2 cups of cooked rice to balance a single stewing chicken. Put the chicken and all other ingredients into a large pot and cover them with water. Bring to a boil; remove any scum that rises to the top. Cover and simmer until the chicken is tender. Serve with boiled noodles; alternatively, boil 4 1/2 c. rice in the soup. Posted to recipelu-digest by LSHW |