Chicken Soup v 1.0

This was concocted while watching Stepford Wives (Frank Oz version) and doing laundry. *shakes head* I think it was the aesthetic of doing all three at once that was entertaining to me. :) Shame I haven't gotten around to making my retro 50's apron.



Chicken Soup v1.0

4 tbs EVOO
1/2 med onion (thinly sliced)
1 bay leaf (crumbled)
1 med carrot (chopped)
1 stalk celery (chopped)
2 med cloves garlic (crushed)
4 large dashes black pepper
1/4 tsp salt
1/4 C parsley
10 pts water (20 C)
1 four pound frying chicken (cut up, minus breasts)

A) in stock pot place EVOO. Place over medium heat and gently saute: garlic, onion, salt and pepper
B) when onions start to turn translucent add carrot and celery. Continue to saute over med or low heat until the carrots start to soften.
C) Add parsley to the saute for 1 minute.
D) Add water
E) Add chicken pieces (including neck, back, liver, gizzards and heart). Remember to omit the breast portions and save them for a later dish.
F)Gently boil soup for approx 1 hour 15 min. Skim off the scum from the surface. Do not worry about getting it all, just most.
G) Pick out chicken pieces. Throw out (or reserve for later use) the neck, heart, gizzards and liver. Remove meat from the chicken bones and skin. Place meat back in the pot of soup.
H) Continue cooking soup at a low boil for another 30 minutes.
J) Soup is now ready to serve.

Serving options:
You can add cooked noodles or rice to the serving bowl then ladle soup over it.
or
You can make dumplings or matzoh balls and boil them in the soup for the last 15 minutes of cooking.

EVOO = extra virgin olive oil