2nd Avenue Deli Chicken Soup

3 pounds chicken parts (backs, necks or wings)
16 cups cold water
3 celery stalks, including leafy tops, cut up
1 (3 1/2- to 4-pound) chicken, rinsed
Salt
4 whole chicken legs
1 large onion, unpeeled (with firm golden peel)
2 large carrots, peeled
1 medium parsnip, peeled
1/4 teaspoon black pepper
1 bunch dill, rinsed and tied with string
4 cups cooked noodles, matzo balls, rice or kasha, for serving

In large stockpot, place chicken parts, water and celery and bring to boil over high heat. Skim off foam that rises to surface. Rub inside of whole chicken with salt. Add chicken and chicken legs to pot.

Reduce heat to very low so liquid is barely simmering and simmer, covered, until chicken is cooked through and tender, 40 to 60 minutes.

Remove chicken and chicken legs from pot and set aside on large platter to cool, loosely covered with plastic wrap.

Leave chicken parts in pot and add onion, carrots, parsnip, 2 teaspoons salt and pepper. Cover and simmer 1 1/4 hours.

When chicken and legs are cool enough to handle, remove and discard skin and bones. Cut or tear meat into bite-size pieces.

Add to soup just before serving or save for chicken salad.

Strain soup and discard everything solid, except carrots and parsnip. Drop in dill for 1 minute before serving, then remove and discard. Season soup to taste with salt and pepper. Slice carrots and parsnip and add to soup. Add chicken pieces, if desired.

Serve with cooked noodles.

Makes 8 servings with chicken and noodles.

Note: Freeze only the broth with the chicken pieces. Add the noodles or other items when serving.

Leave a comment