JEANNIE’S CHICKEN SOUP

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

4 medium celery ribs, sliced (about 2 cups)

4 large carrots, sliced (about 2 cups)

2 medium onions, chopped (about 1 cup)

1 Tablespoon olive oil

4 cloves garlic, minced (about 2 Tablespoons)

3 quarts Chicken Stock with Roasted Vegetables (recipe link below)

4 chicken breast halves with ribs, cooked, chopped into 1/2-inch pieces

2 Tablespoons chopped fresh dill weed

1/2 cup dry sherry wine (this may be omitted, but adds depth)

2 cups uncooked long-grain white rice

Salt and freshly ground pepper

Preparation:

In the bottom of a large pot cook the celery, carrots, and onions in the olive oil until soft and beginning to brown. Add garlic and cook for 5 minutes.

Pour the chicken stock. Simmer for 20 to 30 minutes.

Add the cooked chicken pieces to the pot. Add the dill, sherry wine, and rice to the pot. Cover and cook for 15 to 20 minutes more. Season generously, with salt and pepper.

Yield: 6 to 8 servings

Chicken Stock for Above Soup Recipe

Prep Time: 15 minutes

Cook Time: 3 hours

Ingredients:

4 chicken back pieces

4 chicken breast halves with ribs

3 whole onions, quartered

6 cloves garlic

3 large carrots, cut into thirds

1 large green bell pepper, quartered

3 celery stalks, cut into thirds

.

2 Tablespoons fresh thyme

2 Tablespoons fresh rosemary

1 bunch parsley, washed and patted dry

Preparation:

Preheat oven to 350 degrees F.

Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper, and celery into a large roasting pan. Bake uncovered for 1 hour.

Remove the pan from the oven. Remove the skin and cut the breast meat from the bone and set it aside. (Refrigerate for other use.)

Place all of the vegetables and chicken bones into an 8-quart stockpot. Cover with water. Add the thyme, rosemary , and parsley to the pot. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.

Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point or wait until you use it in a soup or sauce.

The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks.

Yield: about 3 quarts

Why This Recipe is Included:

Jeannie’s chicken soup was infamous, and used in a few episodes that we have found. Its first appearance was in episode 3, “Guess What Happened on the Way to the Moon”, when she fed it to a delirious Tony. The next appearance was when she fed it to Haji.