Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- 1 cup of pearl barley
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 8 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Skimmer
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the chicken pieces and pat them dry with paper towels.
2. In a large pot, add the chicken, onions, garlic, carrots, celery, parsnip, turnip, pearl barley, bay leaves, thyme, rosemary, water, salt, and pepper.
3. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
4. Skim off any foam or fat that rises to the surface with a skimmer.
5. Remove the chicken pieces from the pot and let them cool.
6. Discard the bay leaves and any bones or skin from the chicken.
7. Shred the chicken meat into small pieces and return them to the pot.
8. Adjust the seasoning with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 8g
Protein: 30g
Carbohydrates: 40g
Fiber: 10g
Sodium: 200mg
Substitutions for ingredients:
- You can use chicken thighs or drumsticks instead of a whole chicken.
- You can use other root vegetables such as sweet potatoes or potatoes.
- You can use quinoa instead of pearl barley.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add a can of diced tomatoes for a tangy flavor.
- Add a tablespoon of apple cider vinegar for a more complex flavor.
Tips and tricks:
- Skim off any foam or fat that rises to the surface to keep the soup clear.
- Let the soup cool before storing it in the fridge or freezer.
- Use a ladle to remove any excess fat from the top of the soup.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup in a pot over low heat until hot.
Presentation ideas:
Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped parsley or cilantro.
Pairings:
Pair the soup with a glass of white wine or a cold beer.
Suggested side dishes:
Serve the soup with a green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the soup in the fridge or freezer within 2 hours of cooking.
- Reheat the soup to at least 165°F before serving.
Food history:
Guyurian Chicken Soup is a traditional Jewish soup that is often served on the Sabbath and other holidays.
Flavor profiles:
This soup is savory, hearty, and comforting.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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