Prep 15 mins
Cook 3 hrs
This is an "honest to goodness Jewish chicken soup" recipe that has been in my family for years. It is guaranteed to cure whatever ails you, and it is delicious on a cold night. You may use some of the boiled chicken for a chicken salad (check my other recipes) or put it all back into the soup. My mother says it's best when made with a kosher chicken, but I've fooled her on that. Enjoy!
- 5 -6 lbs chicken, cut into 8 pieces
- 3 carrots, peeled and sliced
- 2 stalks celery, scrubbed and sliced
- 3 medium yellow onions, peeled and quartered
- 1 parsnip, peeled and sliced
- bouquet garni
- salt and pepper
- Wash and skin chicken, and place in large soup pot.
- Cover with water and simmer in covered pot for two hours, skimming foam from top of pot.
- Remove and reserve chicken.
- Add vegetables, simmer for another hour.
- Add salt and pepper to taste.
- Some people like to remove the vegetables and strain the soup, but I like to leave them in.
- Chill overnight and scrape fat from surface.
- Reheat and add reserved shredded chicken.
- Serve with noodles or matzoh balls.
This is very similar to my recipe for chicken soup, but I leave the chicken in until the end. I also leave the onions whole and add celery seeds and dill weed. I also let it simmer for 3-4 hours and serve the soup clear with noodles or kreplach (meat dumplings). Your mother is right, this DOES taste best with kosher chicken! :) Thanks Deb1.