Skip to content

Tuesday Taste Tempter 1.29.08

Tuesday Taste Tempter 1.29.08

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from the book “The Hershberg Diet” (ISBN: 1552637999) by Melissa Hershberg, M.D. The 206-page hardback book is published by Key Porter Books Limited and retails at $29.95. It is available online at www.chapters.indigo.ca, www.cbabook.org and www.amazon.com.

The Best Homemade Chicken Soup
This takes some time to make, but it’s worth it! You’ll have tons to refrigerate and freeze for later use. Great for a quick, healthy meal!

1 chicken, at least 3-4 pounds, cut up into 8 or 9 pieces
1 tablespoon salt, or more to taste
freshly ground black pepper
1 bunch fresh parsley
1 bunch fresh dill
1 bunch celery
1 1/2 to 2 pounds carrots (about 8 to 12 medium)
1 1/2 to 2 pounds onions (about 4 to 6 medium)
2-3 parsnips (skip these in Phase One but add them in Phase Two)
Salt and freshly ground pepper

Put chicken in the bottom of a large pot, cover with water and add salt. The pot should be less than two-thirds full. Bring to a full boil over high heat. Skim off any foam and discard.
Add the pepper, parsley, dill and celery heart, leaves and a few stalks.
Cut one-quarter of the carrots and onions (and 1 parsnip, if using) into chunks. Add to the pot.
Simmer for 3 hours, adding water as necessary to keep the pot two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top.
Remove from heat; strain out chicken and vegetables. If you didn’t skim off the fat, you’ll have to leave the soup in the refrigerator to chill (probably overnight), until the fat on top solidifies. It can then be lifted off easily.
Dice remaining celery, carrots and parsnips (if using).
Return soup to a boil, add chopped vegetables and simmer for about 1/2 hour more. Meanwhile, remove chicken from bones, chop the meat and return to soup. (The vegetables used in making the stock can be eaten as is or chopped and added back to soup.)
Add salt and pepper to taste.
Published in The Messenger 1.29.08

,

Leave a Comment