Traditional Chicken Soup - Party Planning

Guest Author - Lisa Babick

Prep

Traditional Chicken Soup

Prep: 10 minutes
Cooking: 3 hours 10 minutes

Serves 8

This recipe is part of the A Hanukkah Celebration Dinner Menu

In This Menu:

* Artichoke Bites

* Hickory Smoked Beef Brisket

* Sweet Potato Latkes

* Lemon Basil Green Beans

* Chunky Cinnamon Applesauce

* Hanukkah Jelly Donuts

* Triple Chocolate Sour Cream Cake

Other Menu Ideas:

* A Backyard Lunch

* A Classic Thanksgiving Dinner for 8

I Don't Know How She Does It

This scintillating first novel has already taken its author's native England by storm, and in the tradition of Bridget Jones, to which it is likely to be compared, will almost certainly do the same here. The Bridget comparison has only limited validity, however: both books have a winning female protagonist speaking in a diary-like first person, and both have quirkily formulaic chapter endings.

This is the Sephardic version of this traditional soup.

INGREDIENTS
1 large chicken, about 5 pounds
9 cups water
1 large onion, quartered
2 carrots, thickly sliced
1 leek, sliced
1 parsnip, quartered
2 celery stalks, chopped
1 bay leaf
1/2 cup white wine
salt and pepper to taste
1/2 cup rice

DIRECTIONS
1. Place the chicken in a large pan with the water. Bring to a boil, removing scum as it forms.
2. Add the vegetables and bay leaf. Add the white wine. Season with salt and pepper.
3. Simmer partially covered on low heat for 1 hour, adding water as necessary to maintain original level.
4. Remove chicken. When cool enough to handle, about 1/2 hour, cut the meat in bite-sized pieces and set aside. Return the bones to the pot. Recover partially and continue cooking for 1-1/2 more hours.
5. Strain the broth. Skim the fat off the top.
6. Before serving add the rice to the pot and let simmer until soft. Return 2 cups of the meat and simmer for another 10 minutes.
7. Serve warm.