Thursday, August 3, 2006

Pam's Grandma's Polish Chicken Soup

NOTE: As the recipe clearly points out, this is my wife's Grandmother's recipe. Pam and I make this more than Pam's two sisters and love it. Great for clearing the head on a cold day. Adjust the ingredients to taste. My older son once called it the soup without taste...but we think he is all wrong on this one!

240/365/970 (February 6, 2011) – Pam's Grandma's Polish Chicken Soup


Chicken (pick of the Chix or 4 chicken breasts)
Parsley (1 bunch, leaves finely chopped)
Carrots (2-3 lbs either baby carrots or chopped regular carrots)
Allspice, whole (to taste -- around 2 tablespoons)
Allspice, ground (to taste -- around 1-2 teaspoons)
Kosher Salt (to taste -- around 1 teaspoon)
Egg Noodles (cooked as per package...we use No Yolk or wheat types)

1. Leave skin on chicken and place it in a large pot.  Cover the chicken with cold water and bring to a boil and cook for 20-25 minutes (skim off fat off top).
2. When all skimmed, lower heat and add parsley, whole allspice, ground allspice, and kosher salt. Cover pot and let simmer for about an hour.
4. Add carrots and simmer for another 45 minutes to an hour (meat should be falling off the bone).
5. Remove chicken from pot. This does not go into the soup, but can be used for salads, etc. 
6. Serve the soup with cooked egg noodles (they should be stored separately so they do not get soggy).

Enjoy this, ideally on a nice winter day!  Though we love it any day except the heat of summer.

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