WELCOME TO THE 20th "RECIPE SWAP MEET"!
Come join Thursday's "RECIPE SWAP MEET" at http://thenewxmasdolly.blogspot.com I'll lend you mine if you'll lend me yours. If you take one, share one! All you have to do is sign the linky, grab their button, and show off your Recipe! Below you will find your Chef-Hostesses XmasDolly and Lori fromThe Shewbridges of Central Florida (Lorie says Hi!).
We all have recipes from our family archives that we've collected over the years, and maybe some we have swapped from friends, magazines, cookbooks, & neighbors!
HERE'S MINE! ENJOY!
Hungarian / American Chicken Soup.
1 or 2 Chickens cut in 8 pieces ea.
I bunch of carrots or 2 cans of baby carrots
I bunch Celery or 2 cans of mixed Vegetables.
2 onions 1/4ered
Season Chicken with all 5 seasonings and place in large 4 or 5 quart pot add vegetables. If using fresh carrots and celery do not cut in pieces. Clean and cut to as close to full length as possible. Lay on top of chicken and season lightly with the 5 seasonings. Lay onions on top of other veggies. If using canned veggies add the liquid from can to pot.
Optional; Add about 4 ozs. of Lambrusco wine.
Fill pot with water to about 1 inch from the brim.
Cover and bring to a boil.
Reduce heat to a simmer after 5 minutes of boiling.
Simmer till veggies are super soft and chicken falls off the bone.
|And freeze some for during the week.|
|As Dolly would say, "NUMMERS"! lol|
The traditional Hungarian presentation is to place a piece of chicken whole in the center of the soup bowl and then lay a whole carrot and a whole celery next to the chicken then some onions over the whole works and pour the broth over the parts.
The Americanization of the soup is still to place a piece of chicken whole in the bowl and pour broth and veggies over it and serve.