Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
New Orleans Chicken Soup
Page 101
Cuisine: Jewish | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
Very tasty broth that relies on standard chicken broth ingredients (onion, celery, carrots, bay leaves) for flavour as well as whole cloves, cayenne pepper and a little curry powder for added punch. These few extra ingredients are subtle but add a complexity that sets it apart from my usual chicken broth - it's quite rich and makes an excellent base for simple soups.
I made it overnight in a slow cooker to avoid heating up the kitchen and that worked very well. Most went into the freezer for future use but the rest was served with fluffy matzah balls (page110), reviewed separately.
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