James lived with his Grandpa Joe, and Grandpa Joe taught him to make this soup, which he made once per week. Joe used to make this recipe based on what he had in the garden, and ideally a whole, freshly-killed chicken. His mother, James’ Great Grandma, was known to be the best chicken plucker in Prague. People would bring her their chickens to pluck!
James has refined this old world family recipe and makes it anytime the family feels a little depleted, and this chicken soup cures whatever ails you.
Rapant Chicken Soup
Ingredients
- 3 bone-in chicken breast
- 6 thighs
- 4 drumsticks
- 1 stalk celery
- 15 button mushrooms
- 10 carrots, medium size
- 2 yellow onions, chopped
- salt and pepper to taste
Instructions
- Fill stock pot halfway with water and add chicken parts. Heat on medium.
- Meanwhile chop vegetables. Don’t peel carrots.
- When chicken is boiling, add carrots.
- Add chopped onions.
- Add celery and mushrooms.
- Bring to a boil, then simmer for one hour.
- Remove the chicken before the skin falls off. Pull the meat, and return to pot.
- Lower heat and simmer two hours.
- Store leftovers in a ball jar, then freeze.