Between the flu and strep, it feels like everyone I know is sick these days, which means it’s time for a nice big pot of Jewish penicillin. Chicken soup!
No two pots of chicken soup are exactly alike, in my experience, and I don’t claim to have the very best chicken soup recipe in Jewish history. But it’s rich and healthy, and I’d love to share it with you.
You’ll need chicken, carrots, onion, celery, sweet potato, zucchini, fresh garlic, salt and, of course, water. Peel the carrots, sweet potato and onion. It’s best to leave the peel on the zucchini, or else it completely disintegrates in the soup. Cut the vegetables into chunks, not too small.
Put all the ingredients into the pot (it’s okay if the chicken is frozen) and bring to a rapid boil. Skim the surface and remove all floating scum. Turn down to a very low simmer, and cook for 4–6 hours. (The longer it simmers, the better the soup will be. You can even cook it longer.)
Let the soup cool and refrigerate it overnight. The fat will rise to the top and harden, making it easy to remove (see picture). Scoop off the fat and bring the soup back to a boil. Simmer until you’re ready to serve.
You can eat it plain, with matzah balls, or with the chicken and vegetables from the pot.
I’ll be sharing a number of different matzah ball recipes and techniques in a separate post. Stay tuned!
Tip: For a very clear broth, pour it through a cheesecloth.
- 2 chicken bottoms (drumstick and thigh)
- 2 carrots
- 2 onions
- 3 celery stalks
- 1 sweet potato
- 1 zucchini
- 6 cloves garlic
- 1 tbsp. kosher salt, or to taste
- 12 cups water
- Peel the carrots, sweet potato and onions. Leave the peel on the zucchini.
- Cut the vegetables into chunks, not too small.
- Put all ingredients in the pot and bring to a boil. As soon as it boils, turn it down to a very low simmer, and cook for 4 hours.
- Refrigerate the soup overnight. The fat will rise to the top and harden, so you can easily remove it.
- After you remove the fat, reheat and serve the soup.
Tip for a clear broth: Strain the soup through a cheesecloth.
Serves 8-10 (the longer it simmers, the more it will reduce)
Do you have any unusual chicken soup ingredients or tips? Share them in the comment section below.
Delray Beach, FL
A little oil is added.
The lot is put in glass jars and kept in the coldest part of the fridge and amounts are added to soups, and all sorts of stews etc...as they are needed.
Use different herb mixes and refrigerate them. I have been doing this for a long time.
1 1/2 cups boiling water
4 Tbls. oil
1 pinch black pepper
put matza meal in a bowl. pour boiling water on top of it.
add eggs and rest of ingredients. Mix very well, preferably in mixer. At this point the mixture will appear too loose but it thickens in the refrigerator. Chill for two hours. Drop balls from spoon into salted boiling water. Boil for about 1/2 hour or longer. Enjoy!
Pour boiling water all over it., and use a pressure cooker to cook.
2 zucchinis, 1 carrot, 1 onion, one leak, one turnip, one tomato. Chopped parsley and coriander. 1 tbsp turmeric, 1 tbsp paprika, one inch ginger sliced, salt and pepper to taste. 5 cups of boiling water.
Remove from heat 45 mins after the pressure cooker starts chuff chuffing . Let cool. Remove chix and veggies from the soup, and refrigerate everything overnight. The remaining fat will solidify on the surface of the soup, and can easily be removed with a slotted spoon.
As for the knoedel, I add powder ginger, and finely chopped coriander.