Soup Cookbook

Directions

• 1) Place the chicken, onions, and carrots in a large stock pot.
• 2) Put the water into another pot.
• 3) Boil the water and pour it over the chicken, onions, and carrots.
• Make sure you put in just enough to cover the chicken and veggies in the pot; if you put in any more, the soup will be watery unless you boil off the excess water, which takes a while.
• ) 4) Loosely cover or partially cover the stock pot and simmer for several hours–the longer, the better, usually.
• 5) Strain soup, pouring the liquid portion into a large pot.
• 6) Place pot with liquid in the fridge until it cools.
• 7) Take rendered chicken fat off the surface of the cooled soup.
• Reserve the fat.
• (An alternate way to separate the fat from the soup is to pour the soup into a measuring cup that has a spout at the bottom rather than at the top.
• This way, you can pour off the soup from the bottom of the measuring cup and leave the fat.
• ) Reheat soup to a boil and throw in matzoh balls and, if you like, onion, carrot,and/or chicken bits from earlier stages in making this soup.
• 9) Cook matzoh balls, add salt and pepper, and serve.
• MATZOH BALLS: 1) Blend fat and eggs together.
• 2) Add matzoh meal and salt, blend well.
• 3) Add soup stock and mix until uniform.
• 4) Cover mixing bowl and put it in the fridge for about 15-30 minutes.
• (The longer you leave the matzoh ball mixture in the fridge, the fluffier the matzoh balls turn out.
• My mom makes them fluffy, but some people like them dense.
• ) 5) Make mixture into balls and drop them into boiling soup.
• (I don’t think you need to make the mixture into balls; the matzoh balls taste just fine if you simply drop the mixture into the soup by spoonfuls.
• ) 6) Boil for a few minutes–longer for a mixture that makes dense balls, esp.
• if you’ve made it into large balls, shorter if you’re using a mixture that makes fluffier balls.
• ) What to do with soup leftovers: If you’ve made a good chicken soup, you’ve boiled the chicken for a while, and the solid chicken now tastes like chewy nothing.
• Instead of throwing it all away, here’s what we used to do with the remaining chicken: Curry Chicken with Coconut Raisin Rice: Cook some rice the way you ordinarily would, but add some unsweetened shredded coconut and raisins to the water when you go to boil the rice.
• Shred the chicken.
• It should fall apart easily.
• Heat a little vegetable oil in the bottom of a large frying pan.
• When the oil is hot, throw in some turmeric, some cumin seeds–either ground or whole–,some caraway seeds, and some sliced onion.
• Feel free to go a little heavy on the onion and spices; remember, you’re going to be eating this with rice, and the chicken has no strong flavor of its own.
• If you don’t have any of these particular spices on hand, just use sliced onion and curry powder.
• It’ll still be OK.
• When the onion is translucent, add the shredded chicken and fry in the frying pan.
• Make sure to stir frequently; this stuff cooks quickly, since the chicken is already cooked.
• Add ground red pepper and stir through.
• Serve curried chicken with raisin coconut rice.
• This also tastes very good cold.
• Posted to Recipe Archive – 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: silverman.
• 30@osu.edu