I love soup. There’s just something about a nice, warm bowl of {enter your favorite type here}. My {enter your favorite type here} is homemade chicken soup. Growing up on a household where my mama made chicken soup for every Jewish holiday and then some, I was quite spoiled! For Rosh Hashanah this year (L’shana tova my Jewish friends!), I made the sacred soup. Here is my recipe, handed down to me by whom I dub as the best chicken soup maker EVER. Seriously.
YOU WILL NEED:
- 1 kosher chicken
- Carrots, one bag should do
- Celery
- Parsnip
- Onion, yellow – 2 decent sized ones
- Dill
- Parsley
- Turnip
- Kosher salt, to taste (don’t add salt till you try the soup…it insults the cook LOL)
In a super huge pot, place the kosher chicken with enough water to cover it and then some. Put the pot on high heat and let it come to a boil.
While that is going on, peel and cut the carrots – the more carrots, the sweeter the soup – we like a LOT. Clean and cut the celery. Peel and cut the parsnips and turnips as well. Peel and cut the onion in quarters (or wait till your mom gets to the house and ask her to…I cannot cut onions). Take the dill and parsley and tie it together with kitchen twine. Put aside.
Once the water comes to a boil, add all of the veggies and the dill/parsley and let it come to a boil one more time. Once it comes to a boil for the second time, lower the heat to a simmer and cover almost all the way.
Be sure to skim the fat from the top of the soup periodically – I keep a coffee cup and spoon nearby for just that.
I let the soup cook (and my house smell DELISH) for about 3 hours. You could serve the soup right then and there, but I like to put everything away in containers and eat it the next day – it’s even better the next day!
I usually make thin egg noodles (pre-gluten free days of course) and matzoh balls on the day we are going to enjoy the soup. Any leftovers are put in the fridge or frozen for the time when one of us gets sick.
One bowl of homemade chicken soup and I’m cured. Hence the name – Jewish Penicillin! My husband likes to pair the chicken with some red horseradish sauce (be wary of eating this on a white tablecloth).
Do you have a recipe for chicken soup? I’d love to hear about how you make your soup differently – or any other soup recipe is gladly welcome!
Truly a thing of warmth and beauty
Chicken soup has always been a favorite and with fresh ingredients, it’s wonderful. Your soup looks great!
Thank you! I can eat chicken soup every day of the year and be sooooo happy!
I love chicken noodle soup. One thing I like to add in mine is turmeric- love the added benefits. Your chicken soup looks delicious!
#SITSGirl
Thanks Jaime! I am going to try the turmeric in my next batch 🙂
Dana, this soup sounds absolutely delicious. I can not wait to try it. I have pinned this to the Bloggers Brags Pinterest Board. I hope to see you next week. 🙂
I know my GFF readers would love this! Would love to have you share it at Gluten Free Fridays link up! Its live now at vegetarianmamma.com! Cindy 🙂
I would love to contribute!! Thanks for the invite Cindy!
My soup is very similar to yours excpet I usually dump it all in – boil then simmer. I may try that extra step of doing the chicken first and then adding the veggies. I just started adding turnips to my soup and I LOVE them. I also recently tried sweet potato, which a friend recommended and it made it really sweet and yummy.
The sweet potato sounds like a delicious addition!! My husband asks me to put in a load of carrots to add to the sweetness, but next time I am going to try the sweet potato route!