soup Recipes -Jewish Chicken Soup

Recipe from inmamaskitchen.com

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Jewish Chicken Soup (Jewish Penicillin!)

This is a clear soup as long as you don't put in too many wings. Wings have a lot of gelatin in them and will thicken and cloud the soup. Don't eliminate them, however!

3 pounds chicken parts (except for liver)
2 large carrots, unpeeled, cut in thirds
1 large onion, peeled, cut into quarters
2 celery stalks, cut into thirds
1 medium parsnip,, unpeeled, cut into thirds
6-8 sprigs fresh flat-leafed parsley, whole
4 sprigs fresh thyme
1 tablespoon salt, or to taste
2 teaspoons whole black peppercorn

Method

Put all ingredients in a heavy-bottomed stock pot or Dutch oven. Add water to cover, about 2 - 3 quarts. Bring water just to the boiling point over medium heat, skimming any scum that rises to the surface. When just about to boil, lower heat to reach a gentle, but active simmer. Cover and simmer for 1 - 2 hours.

Remove pot from heat and allow to cool slightly - just to not burn the cook! Remove the chicken parts and vegetables and toss away. There is no nutrition left in the chicken. Strain the liquid through a fine strainer lined with cheesecloth, and defat soup if necessary . Taste for seasoning and adjust if necessary.

Makes about 2 - 3 quarts of chicken stock.

For the full Jewish style, serve with Matzo balls.

Contributor: Donna Simon

Jewish chicken soup is called Jewish penicillin and there is wisdom to the phrase as the soup develops bacteria friendly to the human digestive system.

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