Polish Chicken Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (3 lb) roasting chickens, about 3lbs
• 6 teaspoons chicken bouillon
• 2 teaspoons curry powder
• 6 whole allspice
• 1 bay leaf
• 1 onion, chopped
• 16 ounces carrots, peeled and sliced
• 3 -4 stalks celery, sliced
• 1 bunch fresh parsley, chopped
• salt and pepper, to taste
• 1 lb egg noodles, cooked

Recipe

• 1 cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
• 2 after the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
• 3 remove the chicken and allow to cool.
• 4 remove the allspice and bay leaf with a slotted spoon and discard.
• 5 add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
• 6 once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
• 7 season to taste with salt and pepper.
• 8 add the parsley; stir.
• 9 serve with egg noodles.
• 10 note: i like to serve the noodles seperately and let each person ladle the soup over their noodles, for i find that if you mix the noodles into the soup, it eventually sucks up all the broth.