Traditional chicken soup is the closest recipe I can find to original Jewish Penicillin, that good old-fashioned medicine for every ailment. A great comfort food and it tastes fantastic.
Ingredients
1 whole (3-4 pounds) Empire chicken (the best, but any fresh chicken will do)
1 medium turnip, quartered
2 leeks white part only, cleaned thoroughly and quartered
3 ribs of celery with leaves halved
12 parsley stems
2 large carrots, quartered
2 large onions, quartered
8 peppercorns crushed (A tip when crushing peppercorns to stop them from rolling all over the kitchen is to spread coarse salt on the work surface, place the peppercorns over the salt and crush with the flat of a knife.)
1/2 tsp dried thyme
Coarse salt
Salt and pepper to taste
Instructions
Clean the chicken and discard giblets or any other presents you’ve been given in the cavity.
Salt the entire chicken inside and out liberally with coarse salt.
Let chicken stand for 35 minutes.
Wash salt from chicken and place in a medium to large stockpot.
Cover chicken with all the other ingredients except salt and pepper.
Cover with 4 or 5 quarts of cold water. Bring to a boil over high heat, then immediately reduce the heat to simmer.
Simmer for 1-1/2 to 2 hours, occasionally skimming the foam from the top.
Remove the chicken to a large platter when it is still firm and not falling apart.
Remove the meat from the chicken and save for sandwiches and salads.
Then take the bones and return them to the pot and simmer for one more hour.
Strain the soup into a large bowl and discard everything in the strainer.
Refrigerate long enough to allow hardened fat to form on surface, then simply remove the fat.
Bring back up to heat with salt and pepper to taste.
I think you’ll agree it’s the best chicken soup recipe.
Traditional Chicken Soup
Ingredients
- 1 whole 3-4 pounds Empire chicken (the best, but any fresh chicken will do)
- 1 medium turnip quartered
- 2 leeks white part only cleaned thoroughly and quartered
- 3 ribs of celery with leaves halved
- 12 parsley stems
- 2 large carrots quartered
- 2 large onions quartered
- 8 peppercorns crushed A tip when crushing peppercorns to stop them from rolling all over the kitchen is to spread coarse salt on the work surface, place the peppercorns over the salt and crush with the flat of a knife.
- 1/2 tsp dried thyme
- Coarse salt
- Salt and pepper to taste
Instructions
- Clean the chicken and discard giblets or any other presents you’ve been given in the cavity.
- Salt the entire chicken inside and out liberally with coarse salt.
- Let chicken stand for 35 minutes.
- Wash salt from chicken and place in a medium to large stockpot.
- Cover chicken with all the other ingredients except salt and pepper.
- Cover with 4 or 5 quarts of cold water. Bring to a boil over high heat, then immediately reduce the heat to simmer.
- Simmer for 1-1/2 to 2 hours, occasionally skimming the foam from the top.
- Remove the chicken to a large platter when it is still firm and not falling apart.
- Remove the meat from the chicken and save for sandwiches and salads.
- Then take the bones and return them to the pot and simmer for one more hour.
- Strain the soup into a large bowl and discard everything in the strainer.
- Refrigerate long enough to allow hardened fat to form on surface, then simply remove the fat.
- Bring back up to heat with salt and pepper to taste.
Notes
