Chicken Soup

From Paul Curtis

This has been served out on the porch during parades in the past. Good chicken soup is the foundation of many a memorable meal!

Ingredients:

  • 1 fresh fowl

  • 3 good onions

  • 3 or 4 big pieces of celery

  • 1 bag Pennsylvania Dutch Egg noodles

  • Kosher coarse salt

  • Black pepper

  • Bell's Seasoning®

 

Note: Paul recommends using a fowl for this because it makes a much stronger broth than  using a younger bird.

 

 

 

 

 

 

 

 

 

 

 

To prepare:

  1. Remove the gizzards from the chicken. Clean it inside and out and let it soak in a large pot of water for 20 minutes.

  2. Remove the chicken from the water and place it on a rack. Cover it inside and out with kosher salt. Place paper towels or a good linen kitchen towel over it and let it sit for two hours. This process is called Koshering the bird.

  3. After two hours wash the salt off the bird then put it in the pot and cover the bird with fresh water.

  4. Add a teaspoon of pepper and a teaspoon of Bell's Seasoning.  

  5. Peel the onions and cut them in half, then add them to the water.

  6. Cut up the celery and add it to the water.

  7.  Turn the heat up to high and let it come to a full boil. Be careful that it doesn't run over.

  8. Reduce the heat to simmer and let it go for a couple hours, depending on the size of the bird. It is done when the bird starts falling apart. Do not let the broth boil, or the chicken will get tough and stringy.  

  9. During the last half hour of simmering, taste the broth to be sure it is not too salty (remember that the koshering process adds salt to the meat). You may need to add about 1 teaspoon of salt.  

  10. Turn off the heat and let the broth and bird cool for about an hour. Remove the chicken and place it in a bowl. Strain the broth for bones and skin that have boiled off the chicken so all you have left is the onions and celery and broth. Try to skim as much fat off of the top as you can.

  11. Cut up the bird into soup size pieces and add back into the broth. Boiled chicken skins are pretty tasty, so you may want to add some of them back into the broth.

  12. Turn the heat up so it just starts to boil then add the egg noodles.

  13. Reduce the heat to simmer and let it go for about 20 minutes more. You can also add a little parsley to give it some color if you want. Correct the seasoning as you please.