Old-Fashioned Chicken Soup
Ronnie's Notes
You guessed it, the familiar old “penicillin,” this version is fragrant with dill for extra flavor.
Tips: Kitchen Clue This soup is terrific when served with cooked white rice or cooked egg noodle flakes or alphabets. Although the soup freezes well, do not freeze the cooked chicken or vegetables with it. Eat them separately or make chicken salad with the chicken.
Difficulty: Intermediate
Instructions
Wash the chicken inside and out and place it in a soup pot.
Pour enough water in the pot to cover the chicken by 1”.
Bring the liquid to a boil, lower the heat, and for the next several minutes, remove any scum that rises to the surface.
Add the remaining ingredients.
Cover the pan partially and simmer the soup for 21/ or until the chicken meat is very soft when pierced with the tip of a sharp knife.
Pour the soup through a strainer or colander into a large bowl or a second pot.
Set the chicken and vegetables aside.
Remove the fat from the surface of the liquid with a spoon or fat-skimming tool or by patting paper towels on the surface.
For best results, refrigerate the strained soup; when it is cold, the fat will rise to the surface and harden and you can scoop it off.
(Refrigerate the vegetables and the chicken separately.) Serve the soup plain or with the vegetables (cut them up) and chicken (remove the meat from the bones and cut it up).