Cure All Chicken Soup2014-09-17
- Skill Level: Moderate
- Servings : 12 - 15
- Prep Time : 30m
- Cook Time : 4:0 h
- Ready In : 6:0 h
Homemade Chicken Soup is the definition of Jewish comfort food. A Bubbie, Nana, Grammy or Grandma uses chicken soup to cure the common cold, a broken heart or the winter blues. I always cook this traditional recipe for the Jewish Holidays. Although it is time consuming, it does not require sophisticated culinary skills to prepare a savory soup that will surely remind you of your grandmother.
- 1, 4 - 5 lb. Roasting Chicken, cut up
- 1 lb. Chicken Feet (find it in your freezer section)
- 1 lb. Chicken Wings
- 1 Onion, diced
- 1 Parsnip, diced
- 1 Turnip, diced
- 3 Carrots, diced
- 3 Celery Ribs, diced
- 1 small Fennel bulb, diced
- 4 Garlic Cloves, whole
- 2 Bay Leaves
- 1 bunch fresh Dill
- 3 sprigs fresh Parsley
- 3 sprigs fresh Oregano
- 3 sprigs fresh Thyme
- 3 sprigs fresh Cilantro
- Kosher Salt & Pepper, to taste
Rinse chicken under cool water until water is clear.
Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.
Cover with cold water.
Bring to a boil and immediately reduce to a simmer.
Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.
Continue to simmer soup for 3 - 4 hours.
Cool and strain.
Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls.
Source: My mom, of course!
Short Cut: Pick it up at your favorite delicatessen.
Alternative Method: Use a soup mix and add your own chopped vegetables when serving.