Kosher Chicken Soup

Kosher Chicken Soup
Beyond being tasty, chicken soup has been used as a remedy for everything from the common cold to asthma. With the cold and flu season upon us, here's a hearty chicken soup recipe. 

Ingredients:

1 whole chicken cut in quarters with skin removed (4 or 5 pounds)
3 quarts cold water
4-5 beef marrow bones or 1 cup of cut up beef cubes (optional)
1 large whole onion
4 carrots, sliced in half
3 stalks celery, sliced in half
1 whole tomato
1 zucchini, cut in large chunks
2 parsnip
1 parsley root
3 or 4 sprigs of parsley
1-2 tablespoon of salt
2 teaspoon pepper

Sarah Lasry

Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com

Instructions:

 

  1. Place chicken quarters in pot with cold water, cover and bring to a boil.
  2. Add vegetables and seasonings and return to a boil, then lower to a gentle simmer and continue cooking for about 3 hours.
  3. Chill overnight and remove fat, heat and serve.

If you are preparing the soup the same day you are serving it, try the following method:

  1. Place chicken quarters in pot with cold water, cover and bring to a boil.
  2. Remove chicken from pot and wash under clear running water. Also wash the soup pot in order to remove all the scum.
  3. Return chicken to pot, add water and bring to a boil again.
  4. Add the vegetables and seasonings and simmer gently. Continue cooking for about three hours. Skim the top of the soup every now and then during the first hour of cooking.
  5. When soup is done, taste for seasoning and serve with any one of the following accompaniments: thin egg noodles, matzo balls, soup nuts or boiled rice.

Note: I like a very vegetable heavy chicken soup and will add tomato, butternut squash and/or sweet potato to my chicken soup.

Note: For a Sephardic version, strain the soup and discard all the vegetables. Return the soup to the pot and bring to a simmer. Beat two eggs with the juice of ½ a lemon and pour into the simmering soup. Immediately turn off the heat. Stir rapidly to form egg strands. Taste for seasoning and serve.

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