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STRIPSKY FAMILY – MCKEESPORT, PA
“Making chicken soup with broth instead of water gives extra chicken flavor!
JIM STRIPSKY
DOUBLE CHICKEN SOUP
INGREDIENTS
For chicken broth:
5 lb. chicken backs, necks or wings
1⁄2 cup chopped onion
2 carrots, peeled and left whole
2-3 inch diameter celery root, peeled and cut into 1-inch pieces, or 5 ribs celery, cut into 2-inch lengths
1 tbsp. fresh chopped parsley
1 tbsp. salt
1⁄2 tsp. black pepper
For soup:
5 lb. chicken, cut up (I like to use whole legs for this)
1 tbsp. salt
1⁄4 tsp. white pepper
3 carrots, peeled and left whole
4 ribs celery, left whole
3 medium onions, peeled and left whole
2 parsnips, peeled and quartered
1 medium zucchini, peeled and cut into 1⁄2-inch slices
2 ribs celery, cut into 1⁄4-inch slices (optional)
2 carrots, peeled and cut into 1⁄4-inch slices (optional)
Cooked egg noodles (optional)
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