Chicken Soup With Flanken Recipes

CHICKEN SOUP WITH FLANKEN

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.

SOUP 'N FLEISCH (FLANKEN)

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.

RAE'S SPLIT PEA SOUP

Steps:

• Take an 8 quart pot, and add the plain split peas, the split pea soup mixes (but not the seasoning packets), and the pearl barley.
• Add in 3 quarts of water; bring to a boil with the lid tilted, because it could boil over; once it boils, lower heat to keep at a simmer where the soup "just breaks a bubble.".
• Cook this on a slow flame, for 1 1/2 to 2 hours, stirring often to prevent sticking. It will be thick.
• Now add the chicken bouillon granules, sugar, pureed reserved vegetables from a previous chicken soup, bay leaf, chicken broth, and the reserved packets from the Manischewitz mixes (mixed with a little water).
• Add salt and pepper.
• Continue to cook for another half hour; stirring often.
• You can add water to the soup if it gets too thick. Mine was perfect.
• Remove bay leaf and discard.
• Serve warm or if freezing, let the soup rest, off the burner, and once it cools to a room temperature, you can put it into quart containers to freeze.