Dining and Cooking
Recipes

Chicken Soup With Flanken

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.

Ingredients

  • 4 ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1514 calories; 86 grams fat; 26 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 12 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 153 grams protein; 526 milligrams cholesterol; 1768 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  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.
  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.
  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.
  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.

4 hours

Dining and Cooking