Yesterday I made my first huge pot of chicken soup for the season prompted by my first cold of the season, something I’ve been fighting the last few days. Although I had little energy for anything else I rose to the occasion because regardless of what hurts you a bowlful of this will make it all better. And if you’re really smart, you’ll make extra to freeze for those days when you don’t feel well enough to make it!
Now I don’t want you thinking this brew is for medicinal purposes only. Chicken soup is one of those comfort foods that when made well there’s nothing more satisfying or delicious. Growing up in a Jewish household chicken soup was served every Friday night at our Sabbath dinner, so I’ve had my share of it through the years.
The first time I ever made it I was recently married and living in Florida. My mother whom I mentioned before was a great cook and baker, particularly of Jewish fare, explained how to make it as I took notes over the phone. Many of the recipes of traditional Jewish foods that I make today were originally scribbled by me on a notepad while my mom explained it in her own words. I never knew her to use a cookbook. These were just things she knew, probably from her own mother telling her.
Chicken Soup
Fill a large stockpot (16- 20 qt) with cold water about ½ to 2/3 full. (Depending on the amount of chicken you are using, and the size of your stockpot).
2-3 whole chickens (about 4 # each). For a richer broth, add extra necks and backs.
2-3 extra large whole onions, peeled, but left whole
6-8 large carrots, peeled, left whole or cut into large chunks
3 celery ribs, whole or cut into chunks
Several sprigs of fresh parsley (Italian or curly)
Kosher salt
Freshly ground black pepper
Place the whole onions in the stockpot with the water, and bring to a boil. Discard the giblets, heart, and liver from inside the chicken cavity, and reserve the necks for the soup. Rinse the chicken, including the cavity with cold water. Boil water in a kettle and pour over the chicken, including the necks and backs, in a large colander or bowl in the sink. Drain well.
When the water in the stockpot has reached a boil, carefully add the chicken. Continue to boil as you remove the scum and fat that rises to the surface.
Reduce heat as necessary, but continue to remove excess scum and fat into a large bowl or measuring cup.
When the scum stops rising to the top lower the heat to a simmer and add the vegetables and the parsley. Season generously with kosher salt and freshly ground pepper.
Continue cooking on very low heat with the lid ajar for 3 to 4 hours.
When finished, carefully strain the soup, reserving the vegetables and the chicken in separate bowls. Remove the parsley and discard. Separate the skin and bones from the chicken, reserving the meat. Refrigerate this overnight along with the vegetables.
When the broth has cooled a bit, chill it overnight. It should form a gelatinous consistency.
The next day remove all the fat from the top of the congealed soup. Reheat the broth, adding some vegetables and cut up chicken if you like. You can discard the whole onions, or add some onion pieces to the broth. Taste for seasoning.
To serve, ladle the broth over cooked egg noodles, along with a piece of carrot and/or celery in each bowl. I promise my mom’s recipe for matzoh balls in a future post.
Note: There will be a lot of cooked chicken, which is delicious to nibble on right out of the pot when you are first straining the soup. Aside from serving it in the soup, you can use it for chicken salad or any other recipe that calls for cooked chicken.
Finally, I’ll let you in on a little known spin on this delicious soup. Knowing chicken soup is a good thing, and since you can never have too much of a good thing try this when you have the time. It is the richest chicken soup imaginable…
After having completed the recipe above, and having chilled the broth overnight, remove the fat from the top and recook the broth adding one more fresh chicken, carrots, celery, onions, and parsley. Follow the same procedure as above, chilling again overnight. The result is well worth the extra work and time involved. Twice cooked chicken soup…SLURP! SLURP!