Our customers just love this version of the Chicken Soup.
( best for when you're down and blue, when you have a stubborn cold or when you're plain hungry!)
Eretz Chunky Chicken Soup
One Whole Chicken ( about 3 1/2 pounds)
Extra necks , Wings or backs
1 cup carrot slices
1 cup celery slices
1 large Vidalia onion whole
1/2 teaspoon whole black peppercorn ( or a pinch of regular ground pepper if you don't have them)
7 cups water or more
parsley, dill, bay leaves, ginger or garlic ( these extra spices are optional. when you are feeling adventurous, add one to experiment )
Place all ingredients ( except noodles) in a big soup pot. Add cold water . Heat pot until boiling. Skim off any froth on top.Reduce heat and simmer for about 3 1/2 hours. If you want a better flavor , cook longer.
Remove from heat and cool.
If you want less fat on your chicken soup, refrigerate overnight and take out fat from the broth in the morning.
Take the whole chicken from soup pot and shred . Add to soup (or not ). Stir in noodles and cook for another 10-15 minutes.
If you want clear soup, strain everything.
Serve and Enjoy.
PS: Secret Ingredient: As you add each vegetable ,chicken or spice on the pot and as you stir the ladle onto the soup, be mindful of who is going to eat this soup. Say quietly that you love this person and this is for him/ her. Taste the difference!