Recipe: Jewish Chicken Soup
For everyone suffering with the flu, here’s my recipe for Jewish Chicken Soup, a dish so powerful it has been reputed to cure rigor mortis.
Ingredients:
- 3 lbs of chicken (could be a whole chicken, parts or even just bones – must have the bones)
- 1 large onion
- 2 carrots
- 2 celery stalks
- fresh or frozen dill
Basic Recipe
Start the soup early in the day – after breakfast is ideal. Pack a large soup or pasta pot with the chicken and cover completely with water. Bring it to a low simmer and cover. Let it cook all day.
Strain the broth and discard the solids. Skim the fat. Return the broth to the pot. Add the carrots, then the onions, then the celery. Season generously with salt and pepper. Add egg noodles (or matzoh balls). When the starch is cooked, turn off the flame (pull the pot off an electric burner). Mince up the dill and add it to the soup. Cover and let sit for ten minutes. Serve.
Finer Points
Fresh dill is the magic ingredient. Dill freezes well in a ziplock bag, too. Just don’t used dried dill.
Saute a couple of chicken breasts and add them to the soup with the vegetables. Serve with fresh bread and you have a compete meal.
Matzoh ball mix is available in many supermarkets (in the “international” aisle). Simple to make – you just need two eggs and a cup of water. But don’t use the spice pack that comes with the matzoh ball mix – it’s mostly salt.
Lazarus LOVED this stuff!
Thanks, Buzz. Don’t tell Simon.