Recipe of the Week: Old Fashioned Chicken Soup

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From Katy Porter who was entrusted with this yummy recipe: I learned how to make this soup from my Mother-In-Law, Hilda. The Split Peas thicken the soup – they need to cook for a couple of hours, so start them early.

Ingredients:
1 cup of dry green split peas
2 cups water
1 Teaspoon salt

6 cups water
One whole chicken, cut up
1 Teaspoon salt

5 large potatoes, cut in 1/2″ cubes
5 large carrots, sliced into 1/4″ thick rings or 1/2 cup baby carrots cut into fourths
2 stalks of celery, sliced into 1/4″ thick rings – chop leaves
2 onions diced

1/4 cup Parsley
2 Tablespoons Oregano
1 Tablespoon Rosemary
4 Whole Bay Leaves, if available
1 Tablespoon Black Pepper
1 Tablespoon Salt
Optional: 2 diced garlic cloves and / or 2 Tablespoons hot sauce

Preparation:
In a medium sauce pan, bring the peas, water and salt to a boil cook at a low simmer until the peas are al dente Add water as needed to keep the peas moist

About an hour after starting the peas, start boiling the chicken water in a large soup pot While water is heating, cut up the chicken, if needed (leave skin on).
Separate the giblets – set aside or discard, as desired when water boils, add chicken and salt While chicken boils about 1/2 hour, cut up vegetables

When chicken is cooked through, remove from the water and set aside. Keep the chicken water (broth) in the pot.

If you wish to reduce calories, skim off some of the chicken fat from the broth in the pot. Leave some for flavor. Do this BEFORE adding the next ingredients
Add vegetables and spices and if desired, diced giblets, to the chicken broth
Add the split peas

While vegetables are cooking, cut up about 1/2 of the chicken to add back to the soup. (Refrigerate the rest of the chicken for chicken salad or other recipes)
Add diced / shredded chicken to the soup

Cook on low simmer another 5-10 minutes or until the potatoes are soft

Taste and adjust seasoning if needed

Serve and enjoy in sturdy bowls
Excellent with buttered rye toast

The next day, the soup will be thicker, and even more delicious.

Freezes well.

Hilda would be happy to know that her soup is still being enjoyed.

Katy Porter, Newbury Park

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