Recipe Courtesy Rose Reisman, Rose Reisman Catering and Rose Reisman Cooking School.
Directions for: Rose Reisman's Nouveau Chicken Soup
Ingredients
3 to 4 pound whole chicken (1362 grams to 1816 grams)
8 cup water (2 litres)
1 large sweet onion, quartered
2 large carrots, cut into chunks
3 stalks celery, use the inside smaller stalks and use the tops and leaves
2 parsnips, peeled, cut into chunks
3 cloves garlic, halved
2 bay leaves
2 tsp peppercorns (10 ml)
2 tsp kosher salt (10 ml)
4 sprig parsley
4 sprig dill
cup Israeli couscous (75 ml)
Fresh chopped parsley, to taste, to garnish finished soup
cup pesto sauce (60 ml)
Salt and white pepper, to taste
Directions
1. Add chicken and water to large pot. Bring to boil. Skim off foam. Add onion, carrots, celery, parsnips, garlic, bay leaves, peppercorns, salt, parsley and dill. Cover and simmer for 1 to 2 hours.
2. Remove chicken from pot. Strain stock into bowl and discard solids. Remove skin and bones from chicken. Dice 2 cups of chicken for soup. Refrigerate and set aside for next day. Refrigerate stock overnight or for at least 6 hours. Remove layer of fat from stock.
3. Place stock in pot. Add diced chicken. Bring to a boil. Add couscous and cook until just tender, about 8 minutes. Season the soup with salt and pepper. Garnish with parsley and a dollop of pesto in each bowl.
See more: Soup, Rice/Grain, Vegetables, Poultry, Herbs, Chicken