Bryans Israeli Chicken Soup Recipes

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
• Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

COPYCAT CHICKEN BRYAN

Steps:

• Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.

SCOTTISH HIGHLAND CHICKEN SOUP

Steps:

• Remove the crusts from the bread and place the bread in small saucepan.
• Cover with the milk and bring to a boil.
• Set aside and allow to cool a bit.
• Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
• Gradually beat in the bread and milk.
• Stir in the stock, and then pass through a sieve into a saucepan.
• Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
• Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
• Stir the mixture into the soup and heat gently for 2 or 3 minutes.
• DO NOT ALLOW TO BOIL.
• When it thickens, serve with the diced chicken as a garnish.

BRYAN'S ISRAELI CHICKEN SOUP

Steps:

• Take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone.
• In the pot, Cover the bird with water.
• Boil the birdie on medium high heat.
• When the chicken starts turning white, add the dill with 1/4 cup of salt and some pepper.
• While the birdie boils, wash and chop your veggies.
• Don't cut the dill, as this will make it very hard to remove later.
• When you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being.
• Remove all the chicken meat from the bones, but make sure to keep the bones.
• Throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup).
• Throw the potatoes in first, add all the veggies, then add the dill on top of everything else.
• Bring everything to a boil and cook the soup for about an hour.
• Make sure it dosn't boil too hard, as this makes the veggies taste bitter.
• After an hour, take out the chicken bones and skim out the dill weed--this is the hardest part!
• Boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened.
• Add salt and pepper to your own taste.
• Let it all stand for about fifteen minutes, so the elements have time to steep without boiling.