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Molly's Favourite Chicken Soup Recipe

Molly's Favourite Chicken Soup recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Molly's Favourite Chicken Soup recipe  PDF



5 lb Chicken, quartered
2 Chicken Feet or
4 Chicken Wings or
1 Turkey Wing
3 Cloves Garlic, bruised
1 md Onion, peeled
4 Carrots, peeled and cut up
4 Stalks Celery cut up
1/2 bn Parsley, tied with string
1 Bay Leaf
1 1/2 ts Salt
1/2 ts Black Peppercorns
Ground Pepper 4 qt Water

Pour water into a large pot. Add the chicken, and chicken feet, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns, and slowly bring to a boil over medium heat. Reduce heat and simmer for 3 hours, using a spoon to skim the fat from the soup as thoroughly as possible. Cool. Strain the soup. Discard the onion, parsley, bay leaf and peppercorns, and set the other vegetablees aside. Skin the chicken and remove the meat from the bones. Return the chicken meat, carrots, celery, garlic cloves and broth to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste. Serve the soup in big bowls, over pastina, rice or spaghettini. This soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating. Makes 3 quarts. From Cold Spaghetti at Midnight, by Maggie Waldron Source: Medford Mail Tribune, 30 November 1993

Molly's Favourite Chicken Soup recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
590 people have voted
Last Reviewed on 2018-11-20



Tuesday, Nov 20 2018 Download & Print Molly's Favourite Chicken Soup recipe  PDF   Lemon Chicken recipes RSS   New

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