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New Orleans Chicken Soup


Ready In: 710 Minutes
Prep Time: 30 Minutes
Cook Time: 180 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Clean the cut-up chicken and place in a pot. Cover with water and bring to a boil. Skim off the froth that rises to the surface.,
  • Stud the onions with the cloves. Tie the bay leaves, the parsley, the thyme, the rosemary, and the sassafras leaves in a cheesecloth bag.
  • Add to the simmering pot the clove-studded onions, spices in the cheesecloth, and the celery, carrots, cayenne pepper, salt and pepper, curry powder, and the sugar.
  • Return to a boil and then simmer, covered for about 3 hours or until the chicken falls apart. Strain, remove the chicken, cool, and refrigerate overnight. Remove the fat before heating and serve with small pieces of chicken, matzah balls, or noodles floating in the soup.
  •  SAVE