Chicken Soup (((Jewish Penicillin))) |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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!!! Ingredients:
1 whole fresh chicken |
2 bunches carrots |
2 stalks celery |
3 large sweet potatoes |
4 medium onions |
2 bunches soup greens (anise tops) |
1 -2 parsnip |
pot stickers (used in place of kreplach) |
salt and pepper |
garlic granules |
Directions:
1. Do not cut up the chicken.
2. Place the whole chicken in a very large pot.
3. Cover chicken with water.
4. Place on high heat and bring to a boil.
5. Cook for 5 minutes.
6. Remove from heat& skim the scum off the top.
7. Slice carrots across into pieces 1/4 thick and place into pot.
8. Slice celery the same as the carrots and place into pot.
9. Quarter onion and place into pot.
10. Peel& quarter the sweet potatoes and place into pot.
11. Cut up parsnips and place into pot.
12. Place the soup greens, which are the tops of anise, into the pot.
13. Discard the actual anise root.
14. Place pot back on the burner on medium-low heat and simmer.
15. Slightly season with salt, pepper and garlic to taste.
16. Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
17. Remove the chicken from the pot and remove all of the chicken from the carcass.
18. Discard the carcass and return the chicken pieces back to the pot.
19. Taste to see if it is seasoned to your liking.
20. If it's not, adjust with more salt, pepper and garlic as needed.
21. 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.
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