Recipes

[SueRN]

I have been making this soup since 1979. It was given to me by my life long friend Peggy.

PEGGY'S MOM'S SHAKER CHICKEN SOUP

Friday, March 11, 2011

10:12 AM

1-5-6 lb chicken

3.5 qts cold water

2 large leek

2 large onion sliced

2 cups sliced scallions

8 sprigs parsley

2 bay leaf

1/4 teaspoon thyme

3 whole cloves ( I use 6)

2 pinches powdered mace

1 2/3 tablespoon salt 10 crushed peppercorns

1 lb carrots sliced

Cut up chicken into pieces. Put into an 8 qt. pot with the water. Cover and bring to a boil. Skim. Repeat and skim again. Add all vegetables and seasonings. Cover and simmer for 2 1/2 hours. Remove chicken to a dish. Cool enough to handle. Remove all meat from bones and place meat back into soup. Serve with boiled thin egg noodles.

Note: original recipe called for placing chicken in a separate bowl not into soup after deboning chicken. I found this not necessary. I also use celery and celery leaves sliced in the soup which the original recipe did not call for. I allow soup to cool in refrigerator over night and skim off the fat. Amounts can be varied according to size of chicken.