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Ma’s Shicken Soup

By , from the Contributors collection

Ingredients

1 large whole onion
1 potato, peeled
2 carrots (in large chunks)
2 celery ribs
2 or 3 garlic cloves
1 Tbsp. salt, plus more to taste
1 tsp. ground cumin
1 pkg. Vigo flavoring and coloring (for yellow rice and chicken)
½ tsp. hot sauce
~ Dash of pepper
1 whole chicken, 3½ to 4 lbs.
~ Fine egg noodles

Steps

  1. Fill a large pot with 5 quarts water. Add all the ingredients except the hot sauce, pepper, chicken, and noodles. Bring to a boil. Add the whole chicken and reduce the heat to medium-low; skim the surface. Boil uncovered for 1½ hours, adding more water if necessary. Add the hot sauce and pepper. Remove the chicken; debone it and chop the meat. Strain the soup. Return the chopped chicken, carrots, and potato to the strained broth.
  2. Place enough broth in a small saucepan to boil the noodles and bring to a boil; cook as directed on the package. Add the cooked noodles to each serving bowl and top with soup. Serve.

Notes

A pinch of saffron can be substituted for the Vigo flavoring and coloring. This soup (without the noodles) freezes well.

This content is from the Contributors collection.

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Comments
There are 10 comments on this item
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Unrated
30% recommend this recipe
1. by anonymous on Oct 18, 2012 at 5:19 AM PDT

“Fill a large pot with water”......really? HOW large? Have you not made this soup enough times that you can provide even an approximate amount of water??? Why would you want someone to put the time and effort into a recipe they don’t nkow if it will even turn out? I was looking forward to making this Shicken soup......until I saw the recipe. What a waste.

2. by anonymous on Oct 18, 2012 at 5:44 AM PDT

Hmm... it seems to me that you could have just as easily asked the contributor politely for the correct amount of water.
A quick Google search yields that many homemade chicken soup recipes made with similar quantities of these basic ingredients require 8 cups of water or enough to cover the chicken in the pot while cooking.
BTW, don’t forget to include the most important ingredient ;0). With out it, life is a waste.

3. by anonymous on Oct 18, 2012 at 6:20 AM PDT

It is a published recipe, and should provide proper measurements. An interested party should not have to do research to find out what other recipes use.

4. by teacherbabe on Oct 18, 2012 at 7:46 AM PDT

I read the story of “shicken soup”; memorable and touching. Comments from anonymous 1. were rude and unnecessary. The recipe is a good one; it is not difficult to improvise. anonymous 3. seems to agree with 1. Why are some people so easily annoyed?

5. by anonymous on Oct 18, 2012 at 9:41 AM PDT

I agree that the the story was inviting and touching. That is what would make a reader want to make the soup. It is unfortunate that the recipe does not provide all the necessary information

6. by ruth_117 on Oct 18, 2012 at 10:39 AM PDT

Almost all chicken soup recipies (and espcially the good ones like this one) add enough water “to cover the chicken” It all depends on the size of the chicken and the pot that you make it in. It won’t really matter in the end as the chicken will flavor the whole soup. I suppose if you used a 40 liter stockpot this might be a problem but seeing as this is a home recipe we will all be using a regular stockpot or dutch oven or the like that will easily fit a whole chicken inside!

7. by Kim on Oct 18, 2012 at 10:39 AM PDT

We’re sorry for the confusion about the amount of water needed to make this soup. We’re retesting the recipe and will add a specific amount of water soon. Check back in a few days.

8. by Saeriu on Oct 18, 2012 at 11:02 AM PDT

Loved the story. Very touching. I think this weekend I’ll try making the soup but without the Vigo flavoring. I just can’t bring myself to make homemade soup with processed ingredients (sorry). I’ve never heard of this ingredient but I think with all of the great ingredients in the list, it will still taste great without it.

9. by Sandra Aumiller on Oct 18, 2012 at 8:54 PM PDT

Well the story is priceless and I always do a little improvisation on most recipes as I don’t always have the exact ingredient or I am low on cash and so have to substitute. In this case, I would size up the chicken, the pot, the other ingredients and add water...wait a little while after some simmering, taste and maybe add a little more water. Hey...it’s all a crap shoot anyways. Enough already- Mazel Tov!

10. by anonymous on Oct 19, 2012 at 6:20 AM PDT

I am glad to see most comments are thoughtful and
the soup is great! No need to fuss over “how much
water?” Mazel Tov

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