Monday, April 4, 2011
This Rosol (ro-soow) is a simple, old world recipe for my absolute favorite Chicken Noodle Soup. The key with this preparation is patience because the flavor really comes from the quality of the broth. You absolutely cannot substitute homemade chicken stock with anything store bought, I've tried and it doesn't do the soup justice.
The dill is also a critical component. You know you've done it right when the soup turns gelatinous after a night in the fridge. Mmmmm, soup jelly...
2 small White Onions, quartered
4 Celery Stalk with leaves, cut in 3 pieces
4-6 cloves Garlic, put through a garlic press or chopped
1 tbsp. salt 1/2 tsp. pepper or peppercorns
4-6 bay leaves
1 bunch fresh parsley
2 1/2 qts. water
1 whole chicken, or 10-12 thighs
Clean chicken and place in cold water in a deep stock pot. Keep heat on med/low until a slow gentle simmer begins. Skim off white foam as it appears. Cook 1 hour.
Remove chicken and add remaining ingredients.
I then like to remove the meat from the bones and remove the skin from the meat, set aside then return all the bones ( I even crush them a bit with a meat tenderizer) to the stock and continue cooking for about 2 hours on a low simmer.
1 large White Onion, sliced thin
2 diced carrots
1 cup egg noodles (1/2 way cooked)
1-2 tsp rice vinegar (just adds acidity, adjust to your liking)
Fresh dill to garnish
Remove all ingredients by straining soup until it appears clear. Add all ingredients except noodles and dill, cook 1 hour on low simmer.
Add noodles in last 15-20 minutes. Cool slightly and sprinkle with dill (not dry-must be fresh)
Serve with rye or sourdough bread and butter and put some Devotchka on the CD player. Shot of vodka on the side is optional :)
at 12:34 PM