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Classic Chicken Soup
The classic Kosher food and healer of all things, Chicken Soup nourishes body and soul. Everyone agrees it's not a Jewish holiday meal, or a Jewish cookbook, without chicken soup! Chicken soup is the classic Jewish food. It's the healer of all things from a cold to a broken heart. There are 101 different ways to make it, and in my opinion, they're all good, although everyone thinks their bubby's is the best! Just be sure you make enough so everyone can have seconds or even thirds. Avoid having to fish peppercorns out of your dishes by using a bouquet garni—a little bundle of herbs—to flavor stews and broths. Just place the herbs in a small muslin bag or piece of cheesecloth and tie securely with cotton string. This soup is my original and it is delicious, but I now make a CRYSTAL CLEAR CHICKEN SOUP WITH JULIENNED VEGETABLES AND ANGEL HAIR, when you're ready to graduate to a more mature soup recipe click here.
Method
- Rinse chicken and place in a 6-quart soup pot.
- Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
- Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
- Simmer, covered, for 1 hour and 30 minutes. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
- Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
- Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.
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Classic Chicken Soup
The classic Kosher food and healer of all things, Chicken Soup nourishes body and soul. Everyone agrees it's not a Jewish holiday meal, or a Jewish cookbook, without chicken soup!…
Ingredients
- 1 (3½-pound) chicken, cut into 8 pieces
- 12 cups water
- 1 large carrot, peeled, cut into bite-sized pieces
- 1 large parsnip, peeled, cut into bite-sized pieces
- 1 large onion, cut into bite-sized pieces
- 1 large turnip, peeled, cut into bite-sized pieces
- 4 medium stalks of celery, cut into bite-sized pieces
- 3 tablespoons kosher salt
- 1 (½-ounce) chicken consommé stock cube (optional)
- 1 bouquet garni of 15 parsley sprigs, 15 dill sprigs, 1 tablespoon whole peppercorns
- Additional fresh parsley or dill, for garnish (optional)
Method
- Rinse chicken and place in a 6-quart soup pot.
- Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
- Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
- Simmer, covered, for 1 hour and 30 minutes. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
- Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
- Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.