Sunday, April 14, 2013

Chicken and Soup

Chicken Noodle Soup

 

Hello!
Today, I would like to share a traditional Sunday dinner at a Polish home.
The best homemade chicken noodle soup!
This soup has been passed down by generations,
 my great grandmother, grandmother, and mother cook spectacular chicken soup. 
The best is made from live chickens running free and being fed true food by my grandmother
Store bought chicken cannot compete with a chicken from my grandma's farm back in Poland, 
but this will have to suffice for now :) 

 

 

 

IngredientsPrep Time ~15min   Cooking Time ~3h

1. Two Chicken Legs 
2. 3 Medium-Large Carrots
3. 2 Large Parsley Roots
4. 1 Large Celery Root 
5. 1-2 Leeks (light part only) 
6. 1 Large Onion
7. Small Thin Pasta Noodles - 1 small package
8. Fresh Parsley, chopped  
9. Salt to taste
10. Pepper to taste
11. Vegeta (optional)











 

Instructions-

1. Wash two fresh chicken legs (do NOT remove bones). 
Add to large soup pot and fill with water, leave some space, vegetables will be added later. 
2. Boil chicken. Remove foam (denatured protein) with spoon. 
3. In the meantime, wash and rinse all vegetables. Cut into smaller pieces.
4. When the chicken has boiled and the foam has been removed, add vegetables.
5. Boil for about 5-10 minutes, uncovered. 
6. Add 1 tablespoon of salt. Set the heat to low-simmer. Cover soup pot with a lid.
7. Simmer on low heat for about two hours, the larger the pot, the more time is needed. The trick is to simmer the soup for many hours until the color is perfectly golden.
8. When vegetables are soft, remove chicken legs and save for next meal. **
9. Boil noodles according to package instructions. Add salt to water before cooking the noodles.
10. When noodles are cooked, serve soup with freshly chopped parsley and some carrots.   
11. Add salt and pepper to taste. Do not hesitate with pepper, it adds GREAT flavor ;)



**A great way to save time and money is to make a main meal from the chicken used to make our rich chicken stock. I cut the leg to separate thigh and drums, added some spices such as rosemary, curry, paprika, and some salt and pepper. Next, I baked my chicken in an oven until it became crispy and brown. I cooked some potatoes, mashed them up with some milk. To top it all of, I added some chopped chives and served a delicious two course meal. Of course, a salad as a side-dish is a must!



 

 

 ENJOY :)


3 comments:

  1. Ja kocham rosół, ale mój nr jeden jest z 2-ch filetów z kurczaka, grzybków shitake i z dodatkiem dymki, wtedy jest taki słodziutki i kompletnie nie tłusty. Chociaż wiem że niektórzy za to co napisałam by mnie zlinczowali ;p

    ReplyDelete
    Replies
    1. Ah dziękuję za propozycje na pewno wypróbuje :D A czy te piersi gotujesz bez skóry? :) może dodaj jak to robisz na bloga :D

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