9 Jan 2004 @ 10:23, by Mike Night
Jewish Penicillin-Chicken Soup Recipe
Half a pot of water
throw in Fresh dill
A hand full of fresh parsley
Choped celery
1/2 of an avg size onion -Leaf type slices not choped
Choped carrots or use baby carrots
Chop 'parsnip' size the same as carrot slices
Kosher Chicken pieces or whole (skin and bones and all)
If not Kosher using regular chicken makes the soup weak and you might need chicken bouillon powder to make the soup more yellow and stronger in flavor.
Start on medium to low heat then when ready to boil a bit set on between simmer and number 2 for 2 or more hours. You can skim the specs of skin and debris floating to the top but try to keep the greens intact as they are delicious and healthy for ya.
Refridge FOR A FEW HOURS if you want it to gel so you can skim all the faT OFF THE TOP EASIER.
tHEN YOU can reheat through the Microwave or stove whatever portion.
Serve with rice in the bottom of the bowl, the soup chicken melts off the bones and makes a meal in itself.
I don't know how to make Matzah Balls but Kreplach is easy:
preheat oven 400
1/2 cup of boiling water with
1/4 cup butter/imitation butter then after it boils remove off stove and pour quickly stiring little over 1/2 cup of sifted flour
Mix till smooth then add 2 eggs and stir until the lumps are gone and the mixture is smoother.
Use spoon and make small spoon balls (if to runny to make a glob ball out of add slightly more flour then mix thoroughly again) on a coated cookie sheet place in oven at 350 degrees for 15 minutes and they will puff up.
These can be added to your soup or you can
make larger size ones
cut the top gut the ball to mix them them with shreaded soup chicken and spices pepper, garlic and onion powder soul seasoning, soft onion from the soup choped, etc. stuff the hollowed Kreplach ball with this shreaded chicken stuffing and place that in soup or use soup to make chicken gravy over the big Kreplach and you have an excelent appetizer or even meal.
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