Soothing CHICKEN SOUP Recipe

How to make it

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• Clean, trim and quarter the chicken.
• Place quartered chicken in a close-fitting 5-quart soup pot.
• A whole chicken should fit into a 6 to 7-quart pot.
• Add 10 cups water if you use broilers or 12 cups if you use a fowl.
• Water should cover chicken.
• Cover pot and bring to a boil.
• Reduce to a slow simmer and skim foam as it rises to the surface.
• Soup should cook at a simmer.
• When foam subsides, add all remaining ingredients with only 1 teaspoonful of salt.
• Cook chicken until it is loosened from the bone.
• ***** If chicken is quartered, allow 1 1/4 hours for cooking broilers and 2 1/2 to 3 hours for a fowl.
• *****If you cook the chickens whole, allow an extra 15 minutes for broilers and 30 minutes for the fowl.
• Add more water during cooking if chicken is not seven-eighths covered.
• Turn chicken 2 to 3 times during cooking.
• Add salt gradually, tasting as the soup progresses.
• Adjust the salt to your preference.
• Remove chicken, giblets, and bones and set aside.
• Pour soup through a sieve, rinse pot, and then return soup to pot if it is to be served immediately.
• Skim fat from surface of soup if it is to be served without being stored.
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• Soup can be prepared in advance up to this point.
• If you are going to store the soup, strain it over a bowl but do not skim.
• Cool thoroughly, uncovered, then cover and place in refrigerator.
• Store wrapped chicken separately in the refrigerator.
• Discard (or nibble on) giblets, bones, and soup vegetables.
• Chicken can be reheated in soup, either in quarters with bones and skins for a hearty dish, or trimmed of bones and skin and cut into smaller, easily spooned pieces.
• ENJOY! (and feel better real soon!) :+D