{"id":143,"date":"2008-10-18T10:19:15","date_gmt":"2008-10-18T15:19:15","guid":{"rendered":"http:\/\/bupkis.cnysupport.com\/?page_id=143"},"modified":"2018-01-04T09:55:38","modified_gmt":"2018-01-04T14:55:38","slug":"the-best-chicken-soup-in-the-world","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/soups-2\/the-best-chicken-soup-in-the-world","title":{"rendered":"Chicken Soup"},"content":{"rendered":"<p>I&#8217;ve been working on perfecting my chicken soup recipe for years, and this is the best I&#8217;ve had anywhere.<\/p>\n<p>With chicken soup, the most important point to remember is to <strong>never let it come to a boil<\/strong> (it should be just barely simmering). And since most modern chickens don&#8217;t taste much like chicken, the other &#8220;trick&#8221; is to make the broth <strong>first<\/strong>, <em>then<\/em> reduce it until it tastes like chicken, then season it and add the rest of the ingredients.<\/p>\n<table border=\"0\" cellspacing=\"2\" cellpadding=\"2\">\n<tbody>\n<tr>\n<td colspan=\"3\"><strong>Ingredients<\/strong>:<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td>Whole<\/td>\n<td>4 &#8211; 5 Lb Chicken (fowl or roaster)<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">4<\/td>\n<td>Stalks<\/td>\n<td>Celery, cut bite-sized, including leafy tops<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td>Large<\/td>\n<td>Whole Yellow Onion, <strong>not peeled,<\/strong> cut in quarters<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1\/2<\/td>\n<td>Large<\/td>\n<td>Whole Yellow Onion, peeled, chopped into 1\/2&#8243; pieces<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">4<\/td>\n<td>Large<\/td>\n<td>Whole Carrots, peeled and sliced into disks or strips<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">3<\/td>\n<td>Cloves<\/td>\n<td>Garlic, smashed and not peeled<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td><\/td>\n<td>Parsnip, cut into chunks and not peeled<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">1<\/td>\n<td><\/td>\n<td>Bunch Parsley, stems removed, chopped medium-fine<\/td>\n<\/tr>\n<tr>\n<td align=\"right\">2<\/td>\n<td><\/td>\n<td>Bay Leaves<\/td>\n<\/tr>\n<tr>\n<td align=\"right\"><\/td>\n<td><\/td>\n<td>Kosher Salt and Fresh Ground Pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li>Put the chicken in the pot and add water to just barely cover.<\/li>\n<li>Slowly bring to a <strong>very<\/strong> gentle simmer (<strong>don&#8217;t let it boil!<\/strong>)<br \/>\nand cook for 2 &#8211; 3 hours, until the chicken is very soft and almost falling<br \/>\napart. Skim off any scum that forms on the surface.<\/li>\n<li>Remove the chicken and place in refrigerator to cool.<\/li>\n<li>Gently simmer the broth uncovered until reduced by one third, or until it tastes like chicken, and not watery.<\/li>\n<li>Add salt and pepper to taste.<\/li>\n<li>Note the order of the above two steps: Simmer to the desired desired level of &#8220;chicken&#8221; flavor <span style=\"text-decoration: underline;\">first<\/span>, <em>then<\/em> add the salt and pepper.<br \/>\nDoing it in reverse order increases the salt and pepper levels as the broth reduces, and will make it much too salty and peppery<\/li>\n<li>Add the quartered, un-peeled onion, all the garlic, half of the celery, half of the carrots, all the bay leaves, cover the pot and gently simmer until the veggies are very soft.<\/li>\n<li>Strain broth, discard all the veggies and return broth to the pot.<\/li>\n<li>Add remaining vegetables and simmer until soft.<\/li>\n<li><em>Optional, but worth the time<\/em>: Chill overnight and remove fat from surface of soup.<\/li>\n<li>Serve with <a href=\"\/index.php\/recipes-2\/soups-2\/matzo-balls\">Matzo Balls<\/a>, noodles or dumplings, and add back as much of the cooled chicken as you wish. When reheating, use medium low heat and <strong>do not boil<\/strong>.<\/li>\n<\/ul>\n<p>Serves 6 to 8<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been working on perfecting my chicken soup recipe for years, and this is the best I&#8217;ve had anywhere. With chicken soup, the most important point to remember is to never let it come to a boil (it should be just barely simmering). And since most modern chickens don&#8217;t taste much like chicken, the other &#8230; <a title=\"Chicken Soup\" class=\"read-more\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/soups-2\/the-best-chicken-soup-in-the-world\" aria-label=\"Read more about Chicken Soup\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3375,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-143","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":29,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/143\/revisions"}],"predecessor-version":[{"id":4479,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/143\/revisions\/4479"}],"up":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/3375"}],"wp:attachment":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/media?parent=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}