Mother's Golden Chicken Soup
Serving Size : 6
8 ounces chicken breast halves without skin -- (approx. 2 breasts)
1/4 teaspoon kosher salt
4 sprigs parsley
2 chicken bouillon cube
1/2 cup turnip -- 1/4-inch dice
1/2 teaspoon Kosher salt
8 ounces egg noodles
1 tablespoon olive oil
2 cups zucchini -- 1/2 inch dice
3/4 cup carrots -- 1/2 inch dice
1/2 cup celery -- 1/2 inch dice
1/4 cup scallion -- chopped
1/4 cup parsley -- chopped
pepper -- to taste
1. Put 10 cups (2 quarts + 2 cups) of water and salt in a large soup pot, and bring to a boil. Add skinned chicken breasts and sprigs of parsley. Boil chicken for30 minutes.
2. Reduce heat and skim the foam from the top of the broth using paper towels or a large, flat spoon. Strain broth, if desired. Reserve chicken, and rough chop or shred for soup spoon size. Take one ladle full of hot broth into a small bowl and dissolve the bullion cubes in it. Add back to large soup pot with the diced turnip, and additional 1/2 teaspoon salt. Heat to boiling for egg noodles. Cook egg noodles 2 minutes short of package directions. [Note: When you are ready to cook the egg noodles, be sure you have AT LEAST 8 cups of water in the pot. The noodles have to have room to expand, as well as have broth for your soup.]
3. While the noodles are cooking, heat oil in a mediuim skillet. Stir fry the zucchini, carrots, celery and scallion for about 3 minutes. Add the chicken, and continue cooking until chicken begins to have a light golden color. Vegetables will still have a little crunch.
4. When the egg noodles are 2 minutes short of tender, add chicken and vegetable mixture to the large pot. Stir well to marry flavors. After the remaining two minutes for the egg noodles, turn off the heat and stir in the chopped parsley. Taste for addition of salt and pepper. Let stand for 5 minutes before ladling into soup bowls.
Per Serving: 235 Calories; 5g Fat (18.3% calories from fat); 15g Protein; 34g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 558mg Sodium.
NOTES : This soup is a revision of Hadaddah Inselberg's recipe as Winner of the 1990 Jewish Mother's Chicken Soup Festival.