And I made some chicken soup in the crockpot. The first picture is the soup at the very start of cooking it. Should be ready in about 3 hours. If you haven’t used your crockpot in awhile, I tell you, it’s made for Celiacs. Pull it out of the closet, dust it off, and start cooking. You’ll be glad you did!
This recipe is adapted from “Slow Cooker Cooking” by Lora Brody. Please note that you don’t have to use a kosher chicken, but in my opinion, the soup is far superior when you use a kosher chicken. Much less fatty so you don’t even need to let it sit overnight in the frig for the fat to congeal. Obviously, no regular thin noodles like mama used to add. But if you really want the noodles, just make some gluten free pasta and use it for the soup. Or if you’re really lucky and happen to have some gluten free matza (we had some last Passover but don’t have any left), you can make some matza balls!
Ellen’s Chicken Soup
1 cut up kosher chicken (package weighed about 3.5 lbs. – would’ve preferred a bigger, meatier one, but it’s what hubbie brought home from the market)
3 large carrots, peeled and cut into 2 inch pieces
3 large parsnips, peeled and cut into 2 inch pieces
2 celery stalks, cut into 2 inch pieces
1 large onion, peeled and thickly sliced
2 teaspoons dried dill weed
1 large handful fresh parsley (don’t need to cut it)
1 tablespoon kosher salt (use regular if you don’t’ have kosher salt)
2 teaspoons freshly ground black pepper
6 – 8 cups water (or enough to barely cover ingredients – original recipe called for using commercial or homemade chicken stock, but I didn’t have any, so I used water)
Fresh dill sprigs
Place the chicken, carrots, parsnips, celery, onion, dried dill, salt, and pepper in the insert of the slow cooker. Pour in the water or broth. Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is extremely tender and falls off the bone. Use a slotted spoon to remove the chicken and vegetables to a large bowl or platter. When the chicken is cool enough to handle, remove the meat from the bones, and set aside with the vegetables. Discard the bones and skin.
Strain the broth into a large bowl, then use a shallow metal spoon to skim the fat from the top. Taste, and add additional salt and pepper to taste.
To serve, spoon some chicken and vegetables into shallow soup bowls, then ladle the broth over them. Sprinkle each serving with some fresh dill sprigs if desired.