CHICKEN SOUP WITH FLANKEN
Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.
Provided by Alex Witchel
Categories lunch, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
- When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
- When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
- Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 1123, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 67 grams, Fiber 5 grams, Protein 108 grams, SaturatedFat 20 grams, Sodium 1725 milligrams, Sugar 7 grams, TransFat 0 grams
SOUP 'N FLEISCH (FLANKEN)
From COOKS.COM. but altered a bit by me. My husband loved this soup! It is a vegetable soup with meat that I made creamy by using a blender after removing the meat (and all bones). It is an orange tinted soup. I was trying to find a soup like my Grandmother's. This wasn't really like her soup (her's was greener, maybe from split peas and less carrots) but this was very good nevertheless. I didn't add the dill but think it would be good next time.
Provided by Oolala
Categories Potato
Time 2h55m
Yield 3-4 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
- In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
- Bring this fresh water with flanken to a boil.
- Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
- Cook for 1/2 hour.
- Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
- Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
- Taste for seasoning and adjust if necessary.
- When ready to serve, remove bay leaf.
- If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
- Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
- Once the veggies are blended, you can add it back to the pot with the soup to mix.
- You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
- Serve with bread as a meal in one.
Nutrition Facts : Calories 582.3, Fat 42.4, SaturatedFat 18.4, Cholesterol 86.9, Sodium 2121.8, Carbohydrate 29.3, Fiber 3.5, Sugar 4.5, Protein 20.8
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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