Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- 1 bunch of parsley, chopped
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 2 bay leaves
- 10 cups of water
Special equipment needed:
- Large soup pot
- Ladle
- Skimmer
Step-by-step instructions:
1. Rinse the chicken pieces under cold water and pat dry with paper towels.
2. In a large soup pot, add the chicken pieces, onions, carrots, celery, parsnip, turnip, parsley, salt, black pepper, and bay leaves.
3. Pour in the water and bring to a boil over high heat.
4. Reduce the heat to low and let the soup simmer for 2-3 hours, or until the chicken is cooked through and the vegetables are tender.
5. Use a skimmer to remove any foam or impurities that rise to the surface of the soup.
6. Remove the chicken pieces from the soup and let them cool.
7. Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
8. Return the shredded chicken to the soup and discard the bones and skin.
9. Adjust the seasoning to taste with salt and pepper.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Parsnip and turnip can be substituted with potatoes or sweet potatoes.
Variations:
- Add noodles or rice to the soup for a heartier meal.
- Add garlic or ginger for extra flavor.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Skim the foam and impurities from the surface of the soup to keep it clear.
- Let the soup cool before storing it in the refrigerator or freezer.
- Freeze leftovers in individual portions for easy reheating.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a large soup bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or croutons.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the soup is too salty, add more water to dilute it.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Helzel chicken soup is a traditional Jewish soup that is often served on holidays and special occasions.
Flavor profiles:
Savory, comforting, and hearty.
Serving suggestions:
Serve hot with crusty bread or a side salad.
Related Categories
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Taste: Savory, Herbal, Tangy, Rich, Comforting