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preston's grandmother's chicken soup

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This recipe, as near as he can remember, was handed down from Preston's Grandmother Silverberg. He recalls her chicken soup as being "sheer Heaven." 02-10-2018

(1 rating)
yield 6 - 8
prep time 15 Min
cook time 9 Hr 30 Min
method Stove Top

Ingredients For preston's grandmother's chicken soup

  • 3 - 4 lb
    whole chicken
  • 4 qt
    water
  • 1 lg
    onion, cut in quarters
  • 3
    carrots, cut in thirds
  • 4 stalk
    celery, cut in thirds
  • 1 or 2 clove
    garlic, whole
  • 1 Tbsp
    coarse kosher salt
  • 1 tsp
    whole peppercorns
  • 2 lg
    bay leaves
  • 1 bunch
    italian parsley
  • 1 bunch
    fresh dill
  • 3 c
    dry egg noodles

How To Make preston's grandmother's chicken soup

  • Whole chicken after giblets have been removed
    1
    If chicken contains giblets, remove them.
  • Chicken in pot of water with foam forming on top
    2
    Place the whole chicken into a large pot filled with water, completely covering the chicken, and bring to a boil over medium high heat. Lower the heat and allow chicken to simmer.
  • 3
    When foam begins to form on the top of the water, carefully remove it with a slotted spoon and discard. Add more water to the pot to make sure the whole chicken is covered.
  • Vegetables added to soup
    4
    Add the remaining vegetables and seasonings to the pot, cover and allow to simmer for about 2 hours, until the chicken is tender.
  • Chicken and vegetables transferred to a clean pot and allowed to cool
    5
    Transfer the chicken and vegetables to a clean pot or a cutting board to cool. Pour the broth from the pot into another clean pot, through a strainer. Discard any remaining seasonings or small chunks of vegetables. Broth should be clear.
  • Broth refrigerated for 6-8 hours, allowing
    6
    Cover the broth and refrigerate for at least 6-8 hours, or until the fat rises to the surface and hardens.
  • Hardened fat which has been skimmed from cooled broth, called
    7
    Skim the hardened fat off and save it in a jar for future use. This skimmed fat is called "schmaltz," and it can be used in which to fry the chicken skins for a chip-like snack.
  • 8
    After the chicken is cooled, remove the skin and save or discard. Pull the meat off the chicken, shred and set aside. Discard the bones.
  • Chicken, noodles and vegetables returned to pot of skimmed broth
    9
    Chop the vegetables into smaller pieces and place them into a large pot, along with the chicken broth and the noodles. Over medium high heat, bring the soup to a boil, then lower heat and simmer about 20 minutes, or until the noodles are tender.
  • 10
    Add the chicken meat to the soup and continue to simmer until completely heated. Add more salt and pepper if needed.
  • Chicken soup ready to be served
    11
    Use more fresh parsley and/or dill to garnish soup. Serve and enjoy!
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