JEWISH CHICKEN SOUP
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
Provided by Layla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
- In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
- Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
- While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g
CLASSIC JEWISH CHICKEN SOUP
A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!
Provided by Jennifer Feher
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
- Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g
TZIMMES - A SWEET & SAVORY JEWISH STEW
This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.
Provided by Whats Cooking
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in a pot.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 1 hour. Stir frequently.
- Cook until carrots are soft but not mushy.
- Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
- Serve hot.
Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8
JEWISH CHICKEN SOUP
This homemade soup will cure what ails you, make you smile, and feed your soul and your stomach all at the same time!
Provided by Laura
Categories Main Course
Time 2h50m
Number Of Ingredients 8
Steps:
- Put 1-2 carrots, 1-2 stalks of celery, 1-2 onions, a few sprigs of parsley, 1-2 bay leaves, and the chicken (plus giblets) in a large pot. The vegetables should be clean but left whole, except if required to fit them into the pot, with the onion skin removed. If you used a whole chicken, remove any giblets inside the body cavity. If the giblets are in a small bag, remove them before adding to the pot.
- Fill the pot with water, leaving 1-2 inches at the top so the soup won't bubble over. Add the teaspoon of salt and a few turns of ground pepper.
- Partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it. I do that several times in the first 20-30 minutes after the soup has come to a low boil. This foam contains fat, so do not clog your sink drain by pouring it down there. Instead, put it in a disposable container or empty can in your freezer, and then throw it out.
- Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup starts out with no color (it's just a bunch of stuff floating in water) and gets yellower and more delicious as it simmers. The soup is done when it develops a light golden color and tastes rich and chicken-y.
- If you like the soup clear, ladle it into a strainer or colander lined with a doubled-over piece of cheesecloth. Some folks cut up the chicken and mash the vegetables that have cooked for hours and return them to the soup, but I don't. In any event, take them out, either cut/mash them and return them to the broth or set them aside.
- Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.
- See note about skimming off the fat after refrigerating the soup.
- To serve, bring the soup back to a boil. If you're adding raw chicken in small pieces, add those pieces now. Let them cook at a low boil for about 3-4 minutes, then add small pieces of carrot, celery and any other vegetable bits that you would like in your soup, along with egg noodles any type of tiny pasta that will cook in about 5 minutes or cooked rice. Continue cooking for 5 minutes, add any garnish (I use chopped parsley or fresh dill) and serve.
AUTHENTIC JEWISH YIDDISH CHICKEN SOUP
This is the way to make soup-you can alter the recipe a little here and there but this is the best. Make sure that you include the chicken neck ( and the cleaned feet! ) in the soup. Use kosher chicken and canned soup-its tastes better. My recipe adaptation uses skinned chicken so there is a lot less fat to be skimmed off in this soup. If you want very clear soup then cool first, strain the soup through cheesecloth and reheat, cut up chicken and vegetables and add back--but I served the soup as is.
Provided by petlover
Categories European
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut up chicken , rinse and remove skin.
- Place chicken and all other ingredients into soup pot.
- Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
- Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.
Nutrition Facts : Calories 332.1, Fat 20.5, SaturatedFat 5.9, Cholesterol 93.8, Sodium 662.8, Carbohydrate 11.2, Fiber 1.7, Sugar 2.8, Protein 24.8
JEWISH CHICKEN SOUP
Steaming, golden chicken soup with matzo balls is a fixture at most Jewish Sabbath meals. This recipe comes from Victoria Prever, the food editor of the Jewish Chronicle newspaper
Provided by Janine Ratcliffe
Time 4h15m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- The day before you want to serve the soup, put the whole chicken and any extra bones in your largest lidded pan.
- Halve the onions through the roots (leaving the skins on - they will add colour) and add to the pan with the remaining ingredients plus 2 tsp of salt. Add enough cold water to cover.
- Bring the soup to a boil over a high heat, skimming off (and discarding) any foam with a big metal spoon. As soon as the water boils, turn the heat down to a very low simmer. Partially cover the pan and leave to cook gently for 1 hour 30 minutes, until the meat is falling off the bones.
- Remove the chicken from the pot but continue to simmer the broth. Strip the meat from the bones, tearing some of the chicken into pieces to serve in the soup - save the rest to use in salads, sandwiches or pies.
- Return the bones and cartilage to the pot and simmer gently for a further 1 hour-1 hour 30 minutes. Strain the soup into a large container or pan, discarding the vegetables and bones. Leave to cool completely then refrigerate overnight.
- By morning, the fat will have risen to the surface - skim it off and refrigerate it. It can be used for fabulous roast potatoes and to make the matzo balls.
- To make the matzo balls, use electric beaters to whisk the eggs with ½ tsp of salt and a few grinds of pepper until thick and creamy. Beat in the schmaltz - the mixture should now be light and foamy.
- Mix the 60ml of chicken soup and matzo meal, and fold into the egg mixture - it will be very sloppy. Cover and refrigerate for at least 2 hours or overnight to hydrate the matzo meal and firm it up enough to be easy to handle.
- Scoop tennis-table-ball-sized amounts from the mixture and, with moistened hands, gently roll into balls. Put them on a plate.
- Fill a large, shallow pan with water and add the chicken soup powder. Bring the water to a boil and gently lower in the matzo balls. Reduce the heat to a gentle simmer, cover with a lid and cook for 30 minutes - they will puff up nicely.
- In the meantime, check the soup for seasoning - it may need more salt - add some of the reserved chicken to the pot, and heat it up.
- When the matzo balls are ready, carefully remove them from the pot with a slotted spoon and place two or three in each bowl. Add the hot chicken and soup. Sprinkle with the chopped parsley leaves.
Nutrition Facts : Calories 328 calories, Fat 13.6 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 1.6 grams fiber, Protein 24.2 grams protein, Sodium 3.4 milligram of sodium
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