top of page
recipe image.png

Chicken Soup

​

​

​

Chicken Soup, aka Jewish Penicillin, is a panacea for many ailments -- physical and emotional. So make a batch when you need to feel better. (Leftovers freeze beautifully.)

Ingredients

  • 5 pounds of chicken: whole or

    (better) cut into 8+ pieces (ask butcher), or in pieces (back, wings, best), or just bones (it's ok if there is meat on the bones).

  • 2 large yellow onions, unpeeled and quartered


  • 3 carrots, unpeeled and halved


  • 2 stalks celery, with leaves, cut into chunks


  • 1 bunch fresh dill


  • 1 tbsp kosher salt


  • ½ tsp whole black peppercorns

Preparation

1.      Place chicken, onion, carrots, celery, dill, and seasonings in a large stockpot.  Add enough water to cover the chicken, and bring to a boil and then immediately reduce heat to get it to a simmer. Skim off foam as it collects on top.

 

2.      Simmer, uncovered, for at least 2 hours or until it tastes chicken-y -- this can take a really long time but eventually it will taste chicken-y. See note below if it doesn't gets as chicken-y as you would like in the time you have.

 

3.      Strain the entire contents of the pot through a colander and chill.  Reserve chicken if you want it for chicken salad or to add back into soup when ready to serve.  Remove the surface fat (save as schmaltz if you want to use for chopped liver – can freeze), then either reheat the stock to serve or pack in containers and freeze or refrigerate for later.

 

4.      When ready to make soup, reheat the stock, add reserved chicken (if desired), as well as small-diced carrots and celery, if desired.


Note: If your chicken soup never gets as chicken-y tasting as you would like, folks have been known to add a chicken boullion cube or even soy sauce to get it there (and add umami).

 

bottom of page