Not Chicken Soup Recipes

CHICKENLESS-CHICKEN NOODLE SOUP

Steps:

• In a stock pot add the ghee, onions, carrots, celery, and potatoes.
• Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
• Add the garlic and cook another minute.
• Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
• Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
• Add the fake chicken and parsley and simmer until the soup is evenly warmed.
• Add salt and pepper to taste.
• Serve warm.

NOT-CHICKEN SOUP

Steps:

• Combine everything in a large pot.
• Bring to a boil, lower heat, and partially cover.
• Cook slowly for 1-2 hours.
• Turn off heat and let soup cool to room temperature.
• Strain out and discard all the vegetables.
• Heat gently just before serving.
• We cook matzoh balls separately and add them to the soup as we serve it.
• Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.

CHICKEN SOUP FROM SCRATCH

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

NO-CHICKEN SOUP

Steps:

• Warm oil in a soup pot large enough to hold 10 cups over medium heat.
• Saute onion until golden brown.
• Add all other ingredients.
• Simmer over low heat until reduced by about 1/4. (For me that usually takes about 2 hours). If the soup reduces too quickly before the vegetables are cooked, add a little water and continue cooking.
• You may also put all the ingredients in a crock pot and cook the soup on low for about 6 hours and high for about 3 (very approximate times!).
• Correct the seasoning--add sassafras and/or fresh black pepper if you like.
• This soup is excellent served with cooked egg noodles or garlic-flavored bagel chips.

BASIC CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.