Jill’s Chicken Soup

I could have titled this post anything from “Panacea” to Jewish Penicillin” but really, it’s just Grandma Annie’s Chicken Soup made in my own adapted style, so now it’s Jill’s Chicken Soup.  First of all, my Grandma Annie made THE BEST chicken soup.  Every time we came to her apartment in Brighton Beach, there was always a pot on the stove filled with chicken soup and lokshn (pronounced “luck shun” and meaning “noodles”).  The memory of that soup is all mixed up with hugs from my grandmother, old people smells and love.  One cold day many years ago, I rang up my grandma Annie to get her recipe.  Over the years I have made it easier and faster, based on my busy lifestyle, but I do think it’s just as delicious and warming and what I always make if anyone in the house is under the weather!

Jill’s Chicken Soup

1 large 5 quart pot (or larger) filled 3/4 full of fresh cold water

2 boneless skinless chicken breasts (about 1 pound) (Grandma Annie used a whole cut up chicken)

4 chicken drumsticks

4 chicken thighs (use if you are making a batch in a pot larger than 5 quarts, otherwise it can get a bit crowded in the 5 quart pot)

1 yellow onion, peeled and left whole

1 large leek, stem trimmed and sliced half way through, the long way, and rinsed throughly to get all the dirt out.  Leave whole.

8 cloves of garlic, peeled but left whole (you can trim the stem end) (Grandma Annie didn’t use garlic, but it really adds extra flavor and is a virus cure.)

1 rutabaga, peeled and chopped into 1/2 chunks (Grandma Annie used a turnip but rutabaga’s are sweeter : )

2-4 carrots, peeled and chopped (use 4 if you don’t have parsnips on hand or if you are making a big batch)

1-2 parsnips, peeled and chopped

2 stalks of celery, cleaned and chopped

1 bunch of fresh dill, washed, stems trimmed and tied with butcher string

1 bunch of fresh parsley, washed, stems trimmed and tied with butcher string

1 tablespoon of kosher salt

Optional: for extra healing power and a bit of an asian flare, add a a 2 inch piece of fresh ginger root that has been peeled.

Box of Matzoh Ball Mix (follow package directions)

OR

Bag of fine egg noodles (follow package directions)

Fill the pot with water and add the all the chicken and the onion.  Bring to a boil over medium high heat.  (This will take about 20 minutes.) Skim any white froth from the top.  Reduce to a simmer.  Add the garlic, leek, rutabaga and ginger if using. Cook 1 hour on a low simmer.  Add the carrots, parsnips, celery, dill and parsley.  Cook 1 more hour.  Add the salt and check to see if the carrots and garlic are soft.  I like the chicken breast to be falling apart so sometimes I cook an additional 30 minutes to an hour, but taste the soup and you decide.  The soup will be more flavorful the longer it cooks and the more the water evaporates and the flavor condenses.  Add more salt if needed.  Fish out the onion, leek, parsley and dill and discard. Fish out the chicken and cut into bit-sized pieces to add to each soup bowl. (Leftover chicken makes great chicken salad or can be used for other chicken dishes.)  Serve hot with noodles or matzoh balls.