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
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
Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!
Provided by Kishka
Categories Chicken Thigh & Leg
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to boil, add chicken, return to boil (covered).
- Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
- Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
- Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
- Remove from heat and allow to cool.
- Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
Nutrition Facts : Calories 1012.2, Fat 68.5, SaturatedFat 19.6, Cholesterol 340.2, Sodium 384.7, Carbohydrate 8.5, Fiber 2.2, Sugar 4.2, Protein 85.4
CHICKEN SOUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
- Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)
- Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.
CHICKEN KREPLACH SOUP
Kreplach are dumplings that go swimming in Jewish chicken soup. They originated in Eastern Europe and can be filled with ground or chopped meat or veggies. I grew up watching my dad eat them at our local deli, but as a kid I always preferred matzo balls (the other, more famous Jewish soup dumpling) so it wasn't actually until recently that I realized the true magic of kreplach. While most kreplach are on the smaller side, I like my kreplach BIG with thick, chewy dough.
Provided by Molly Yeh
Time 3h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)
- For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.
- For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.
- Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)
- Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.
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.
CHICKEN SOUP (((JEWISH PENICILLIN)))
This recipe was developed by my grandmother, Anna Buhal'tsev Bell Mersky, and then slightly improved by my mother, Sandy, and it is the MOST AUTHENTIC and BEST recipe for Jewish Chicken Soup that you will ever find. Trust me, it is GREAT!!!
Provided by Alan Leonetti
Categories Clear Soup
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 467.1, Fat 23.5, SaturatedFat 6.7, Cholesterol 115, Sodium 240.9, Carbohydrate 32, Fiber 6.8, Sugar 11.8, Protein 31.6
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