Bubba’s Chicken Soup

Entrée

Prep time: 20 minutes | Cook time: 2 hours

Ingredients

  • 2 chicken; best with feet and giblets
  • 2-4 medium onions
  • 8 carrots
  • 6 stalks of celery
  • Parsley root or turnip
  • 1 bunch parsley and dill
  • Salt
Notes

Submitted by Dr. Judith Becker, associate professor pediatrics-cardiology

Directions

  • Cut up the chicken into eighths and douse parts, plus giblets, in boiling water.
  • Rinse the chicken and place in large pot.
  • Cover with remaining water, plus a little more.
  • Quarter the onion and add to pot.
  • Add salt.
  • Bring to a boil and skim crud off the top of soup.
  • Cut up carrots, celery, root.
  • Add to soup and simmer 2 hours until rich.
  • Add dill and parsley, cover and turn off heat.
  • Remove the greens before serving.
  • If simmered long enough, soup will gel when chilled.
  • With Lokshen
    • Boil some water with salt and add egg noodles.
    • Boil 5-8 min until it’s freshly soft.
    • Add to bowl and then add soup.