Difference between revisions of "Israeli Chicken Soup"
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category:Israeli Recipes]] | + | [[Category:Israeli cuisine]] |
| − | [[Category:Israeli Soups]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Israeli cuisine]] | ||
| + | [[Category:Soups Recipes]] | ||
[[Category:Lemon pepper Recipes]] | [[Category:Lemon pepper Recipes]] | ||
[[Category:Parsley root Recipes]] | [[Category:Parsley root Recipes]] | ||
[[Category:Parsley root Soup Recipes]] | [[Category:Parsley root Soup Recipes]] | ||
Revision as of 11:05, 9 May 2012
Description
This is the well-known and now universal soup of the "Yiddishe mama" as it was served in east European Jewish homes. Former Prime Minister of Israel Golda Meir was known to cook a fine-tasting Chicken soup for both family and VIPs whenever they came to call. Chicken soup is reputed to cure the sick but is equally recommended to the healthy.
Ingredients
- 1 soup Chicken
- 2 cubes Chicken bouillon
- 3 1/2 quarts water
- 2 onions
- 2 sprigs dill
- 1 tbs. salt
- 2 carrots
- 3 celery stalks
- 1 parsley root
- 3 sprigs parsley
- 1 tsp. lemon pepper salt
Directions
- Clean Chicken thoroughly.
- Combine in a deep saucepan with water, onions, and bouillon.
- Bring to a boil and cook over medium heat for 1 hour.
- Add remaining ingredients.
- Cover and cook over low heat 1/2 hour longer, or until Chicken is tender.
- Remove Chicken and strain soup.
- Taste and correct seasonings.
- Makes about 2 to 2-1/2 quarts of soup.
- Use the Chicken in other dishes or serve with the soup.
This is not real, it can be edited!
