I posted this on Facebook the other day, so I figured I should put it here, in case I ever need it again. Sure beats searching through posts there! This is recipe my Grandma Dena made, and I like to make it because it reminds me of her, and how much I loved her. You just can’t beat old-fashioned chicken soup! (Matzo balls optional.)
INGREDIENTS:
-2-4 chicken thighs, skin and bone in, (If frozen, thaw before using.)
-3-4 cups cooked pasta, drained (I like fusilli or conchigli, because it’s easiest to measure)
-2 onions, diced (I like the pre-diced packets from Tesco: 1 pack is equivalent to 3 onions)
-1-2 tbsp of butter
-2 sticks celery, chopped
-2 large carrots, chopped
-dried or fresh thyme to taste
-dried or fresh parsley to taste
-salt and pepper to taste
-Enough water (usually about 3-4 cups) to simmer soup for an hour without burning contents. Second hour of cooking may require more water, as simmering usually reduces water volume; be conservative when adding more water, as too much can dilute the flavour.
DIRECTIONS:
1) On low to medium heat, melt butter in pot, and fry onions until they become transparent.
2) Add chicken thighs and brown them on both sides.
3) Sprinkle with thyme and parsley, and saute lightly until chicken is browned.
4) Chop celery.
5) Add water and celery to pot, then cover partially and simmer on low for an hour. Stir occasionally and monitor water levels.
6) Remove chicken. Strip meat and skin; save meat for later. Discard cartilage. Keep bones.
7) Add bones (and skin if desired for extra flavouring) to soup, and simmer on low for another hour.
8) Slice carrots.
9) Remove bones, skin and cartilage. Discard.
10) Add cooked pasta, chopped carrots and chicken meat to soup. Simmer for 5-8 minutes until carrots are cooked.
11) Salt and pepper to taste.
Should it be known as Chicken Soup for the Atheist Jewish’s Non-Existent Soul?
