Chicken Soup

 

" A bowl of chicken soup can heal the soul as well as the body, as anyone who has ever suffered from flu and been comforted, or suffered grief and been consoled, will know. This is why this warming soup is often known as Jewish Antibiotics"

Ingredients:-

1-1.5kg/2 1/4-3 1/4lb chicken, cut into portions

2-3 onions

3-4 litres cups water

3-5 carrots, thickly sliced

3-5 celery sticks, thickly sliced

1 small parsnip, cut in half

2-3 tbsp roughly chopped fresh parsley

2-3 tbsp chopped fresh dill

1-2 pinches turmeric

2 chicken stock (bouillon) cubes

2 garlic cloves, finely chopped

salt and ground black pepper

Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, dill, turmeric, garlic and the salt and pepper.

Cover the pan and bring to the boil, then immediately lower the heat to a simmer. Skim and discard the scum that surfaces to the top. (Scum will continue to form, but it is only the first scum that rises that will detract from the clarity and flavour of the soup.)

Add the crumbled stock cubes and simmer for 2-3 hours. When the soup is flavourful, skim off the fat. Alternatively, chill the soup and remove the layer of solid fat that forms.

Serve with knaidlach (matzo dumplings), rice, noodles or kreplach (stuffed pasta dumplings)

 

Thanks to Marlena Spieler - The Jewish Heritage Cookbook

Shalom