Chicken Soup

    • Prep Time
    • 15 mins
    • Cook Time
    • 1 hr
    • Yield
    • 1 pot

Chicken soup is the quintessential Jewish remedy to all ills. What’s better when you’re sick, when you don’t feel well, or when you’re cold? It warms you up, it makes you feel better and it makes you feel loved. Especially when someone else makes it for you.

I honestly think my grandma makes the best chicken soup. In all her years that she’s been making it, I think she pretty much mastered it. It’s always clear and perfectly flavored. But in all the times that I have made chicken soup I have realized that the flavor is not due to my grandma’s technique. It’s because of the chicken being used.

Living in America has obviously made the process so much easier. Growing up I remember watching my grandma stand over the stove burning the remaining feathers off the chicken before putting it into the pot. Luckily, my butcher takes care of that part. I get a featherless bird.

Getting back to getting the best chicken: I have also realized that the fresher the chicken, the clearer the soup and the better the flavor. With a fresh chicken, you also get much less foam. If you want a richer soup, more bones will create a richer flavor. I know it sounds gross, but chicken feet give the best flavor, hands down. If you can find them, definitely add them. The flavor goes to a completely different level.

In my house we serve our soup plain or with tiny noodles, but you can add anything you please. Chicken, carrots, noodles or the very popular matzah balls will make a great addition.

In any weather hot or cold, make someone you care about a fresh pot of hot chicken soup for the body and soul.

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16 Ratings

Ingredients

  • 1 3-4 lb kosher chicken
  • 1 large onion
  • 2 large carrots
  • 1 cup parsley
  • 1 large parsley root
  • 2 tbsp kosher salt
  • pepper to taste
  • extra chicken necks and feet (optional)
  • for serving: cooked chicken, noodles, matzah balls and/or carrots

Instructions

  • 1. Combine all ingredients in a large stockpot. Adding the chicken necks and feet will make your stock more flavorful. Add cold water until all the ingredients are covered.
  • 2. Bring to a boil. White foam should form on the top of the soup. With a slotted spoon, remove all of the foam. Continue boiling and removing foam until no more appears.
  • 3. Lower the heat to a simmer for 45 minutes. Make sure the broth does not boil, or your soup will be cloudy. Taste, adding salt or pepper if needed.
  • 4. Ladle the broth through a sieve. Add cooked noodles, chicken, matzah balls and carrots or just enjoy it plain.

Instructions

  • 1. Combine all ingredients in a large stockpot. Adding the chicken necks and feet will make your stock more flavorful. Add cold water until all the ingredients are covered.
  • 2. Bring to a boil. White foam should form on the top of the soup. With a slotted spoon, remove all of the foam. Continue boiling and removing foam until no more appears.
  • 3. Lower the heat to a simmer for 45 minutes. Make sure the broth does not boil, or your soup will be cloudy. Taste, adding salt or pepper if needed.
  • 4. Ladle the broth through a sieve. Add cooked noodles, chicken, matzah balls and carrots or just enjoy it plain.

Rate this recipe

  • 16 people rated this recipe

  • Average Rating

    (3.5 / 5)


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