Nothing is better than Grandma’s chicken soup on winter days. And if you’re looking for one just like you remember from your childhood, this one will do the trick. It’s hearty, quick, easy, and budget-friendly.
Ingredients:
- 2 onions
- 3 carrots
- 2 Parsnips
- 2 Bay leaves
- 2 tablespoons Parsley
- 5 whole peppercorns
- 3 celery stalks
- Whole chicken
- Chicken carcass
- 3 cloves of garlic
- Kosher Salt
- Dill, to garnish
- Kneidlach (matzah balls), options
Instructions:
- Peel and chop all vegetables into big chunks or halves and add to your pot.
- Add bay leaves, parsley, and peppercorns.
- Once all your vegetables are in the pot, add the whole chicken and chicken carcass.
- Fill your pot with water so that all ingredients are submerged.
- Watch your soup as it begins to simmer and then boil (you will notice some foam forming). Don’t worry if your soup looks cloudy—it’s a good sign that you are on the right track. Simply remove the foam by skimming it off the top.
- Once your soup has reached a rapid boil, lower the temperature and simmer for 1 hour and 30 minutes.
- Remove the chicken, vegetables, and bones from the pot, the easiest way to do this is to pour the soup through a colander.
- Strip the chicken off the bones and add them back to your pot and let simmer for another hour.
- Pour your soup through the colander one more time. You can either serve it up as is or let it cool down refrigerate it overnight and serve it the next day.
- Serve with fresh dill and bread on the side.
