Jewish Grandmas Chicken Soup Food

JEWISH CHICKEN SOUP

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.

JEWISH CHICKEN SOUP

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.

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

GRANDMA'S HOMEMADE CHICKEN SOUP

Steps:

• Add a whole raw chicken to a large stock pot.
• Add all ingredients, cover and simmer on medium low until it boils.
• Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
• Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart. Cut the chicken meat into pieces and add back to the soup. Garnish with fresh parsley if you like.
• Serve hot. (My grandmother served it over rice, this is totally optional.)

CHICKEN SOUP (((JEWISH PENICILLIN)))

Steps:

• Do not cut up the chicken.
• Place the whole chicken in a very large pot.
• Cover chicken with water.
• Place on high heat and bring to a boil.
• Cook for 5 minutes.
• Remove from heat& skim the scum off the top.
• Slice carrots across into pieces 1/4" thick and place into pot.
• Slice celery the same as the carrots and place into pot.
• Quarter onion and place into pot.
• Peel& quarter the sweet potatoes and place into pot.
• Cut up parsnips and place into pot.
• Place the soup greens, which are the tops of anise, into the pot.
• Discard the actual anise root.
• Place pot back on the burner on medium-low heat and simmer.
• Slightly season with salt, pepper and garlic to taste.
• Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
• Remove the chicken from the pot and remove all of the chicken from the carcass.
• Discard the carcass and return the chicken pieces back to the pot.
• Taste to see if it is seasoned to your liking.
• If it's not, adjust with more salt, pepper and garlic as needed.
• Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.

JEWISH CHICKEN SOUP

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.

BUBBE'S CHICKEN SOUP

Steps:

• In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.
• Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.
• In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.