Soups & Stews
Jewish Chicken Soup
- Details
- Category: Soups & Stews
- Written by Chef Kosher
This soup is considered to be the ultimate Jewish penicillin recipe. My grandma serves it with fine egg noodles or kreplach (Jewish meat dumplings). Get ready for great smells and a satisfying falvor.
Ingredients
- 1 chicken, skinned and cut into 8 pieces for easy handling
- 3 stalks of celery, halved
- 8 carrots, peeled and cut to pieces
- 4 turnips, sliced
- 2 parsnips, sliced
- 1 large onion, halved
- 1 bunch parsley, rinsed well or 2 tbsp dried parsley
- 1 tbsp chicken bouillon powder, for every 600ml water used
- Salt
- Pepper
Directions
1. Clean the chicken under cold running water. Place chicken in a large stockpot and add the vegetables.
2. Cover with cold water. Add about 1 tablespoon of bouillon powder for every 500ml water used. Bring to the boil.
3. Turn the heat down to low, cover the saucepan and leave to simmer gently for about 2-4 hours.
3. A tip - you can test if the soup's ready by using a fork - the chicken should be so soft that it should practically falls away from the bone and the soup should be a golden-brown colour. Strain the soup into a clean pan and add salt and pepper, to taste.
4. You can make the soup in advance up to this point and keep it, covered, in the fridge once cooled. Simply remove any excess fat on the surface of the soup with a spoon when you are ready to cook it.
5. You can serve up bowls of the broth plus some of the vegetables. Remove the herbs, just leave the loosened bits.