Chicken Soup With Flanken

Name: Chicken Soup With Flanken
Total time: 4 h
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 4 1/2 pounds chicken pieces; 4 pounds flanken; 1 beef shinbone with meat; 5 carrots, peeled, in large chunks; 4 celery stalks in large chunks; 1 parsnip, peeled, in chunks; 1 turnip, peeled, in chunks; 2 parsley roots, peeled and halved; 1 onion, peeled and halved; 5 garlic cloves, peeled; 1 leek, white and light green parts only, halved lengthwise and washed; 1 zucchini, trimmed, in chunks; 1 bunch parsley; 1 bunch dill; 2 marrow-bone ends; 4 thinly sliced, peeled carrots; 4 thinly sliced celery stalks; Salt and freshly ground black pepper

By Alex Witchel

Updated Nov. 18, 2022

Total Time: 4 hours
Rating: 4(11)
Comments: Read comments

Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.

Featured in: At Home, in a Stranger's Kitchen

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Ingredients

Yield:6 to 8 servings

4½pounds chicken pieces
4pounds flanken
1beef shinbone with meat
5carrots, peeled, in large chunks
4celery stalks in large chunks
1parsnip, peeled, in chunks
1turnip, peeled, in chunks
2parsley roots, peeled and halved
1onion, peeled and halved
5garlic cloves, peeled
1leek, white and light green parts only, halved lengthwise and washed
1zucchini, trimmed, in chunks
1bunch parsley
1bunch dill
2marrow-bone ends
4thinly sliced, peeled carrots
4thinly sliced celery stalks
Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
Step 2
When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
Step 3
When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
Step 4
Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.

Ratings

4 out of 5

11 user ratings

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Comments

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Peter7 years ago

Two questions: 1) Should the soup be simmered covered, as otherwise there would be a lot of evaporation and loss of liquid? I cooked the soup covered from step 3 on. 2) The recipe calls for seasoning with salt at the end of step 4. I would have thought that the meat should be cooked with salt and then adjusted at the end with salt and pepper to taste.

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