Homemade chicken soup is another tasty tradition during the nights of the Hanukkah festival. There's nothing as good for the soul -- especially on a cold, wintery night! Here's a tasty recipe straight out of our expanded edition of Culinary Clues around the World 2.0. It's also enjoyed by our three silver sheroes in the third book of the SANDRA TROUX MYSTERIES -- Secrets at Abbott House.
Montclair CharBroil Restaurant Lemon Chicken Soup*
Five whole chickens
3 gallons, water
1-1/2 bunches celery, sliced
1-1/2 bunches carrots, peeled and sliced
4-5 yellow onions, coarsely chopped
1/2 bunch flat-leaf Italian parsley, finely chopped
Juice of 15 lemons
18 to 20 egg yolks
3 one-pound bags of orzo or flat egg noodles
1 teaspoon salt, and white pepper to taste
Clean chickens and boil in water or broth until meat falls off the bones; remove bones and discard bones and skin. Chop meat and return to the broth. Add celery, carrots, onions, and orzo or noodles; cover and continue simmering until orzo or noodles are done. In a separate bowl, whisk egg yolks until light yellow and beat in freshly squeezed lemon juice. Temper egg lemon mixture with warm water or broth from soup to prevent the eggs yolks from scrambling. Lower heat under soup, add lemon egg mixture and stir well. Raise heat to a slow boil, stirring constantly until soup thickens. Add chopped parsley, salt and white pepper.
This recipe serves up three gallons of soup for large family gatherings over Hanukkah or Friday Shabbos dinners.
Of, course, if you're having a smaller, more intimate gathering on one of the nights of Hanukkah, you may want to try our Simply Delicious Homestyle Lemon Chicken Soup -- also in our expanded Culinary Clues around the World 2.0. Along with our full SANDRA TROUX MYSTERIES collection, this recipe book is available on Amazon in paperback and eBook formats.
*Recipe courtesy of Gus Makris and Stavos Godiva, co-owners of the CharBroil Restaurant in Montclair, NJ.