Cream of Chicken Soup

by Malky Reinman

This soup is hands down a winner and must be added to your menu. Because of the flanken and chicken in the soup, some of my kids pass on the main so I always make a little less of that when I know I’m serving this soup.

16 quart pot

3 large onions
7 garlic cloves
2 knob celery
3 parsley root
3 parsnip
3 squash
2 potatoes
6 chicken cutlets
3 boneless flanken
2 chicken bones

1. Sauté onions and garlic until soft. Chop all vegetables and add to the pot. Place cutlets, flanken, and bones into three separate mesh bags. Fill the pot with water. Add ¼ teaspoon salt per cup of water, and freshly ground pepper to taste.
2. Cook for 3 hours.
3. Once cool, remove the 3 bags. Put 2 cutlets back in the pot and blend soup until smooth.
4. Shred the rest of the cutlets and flanken into the soup

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