Traditional Chicken Soup

Indulge in the healing comforts of this classic chicken soup, known affectionately as Jewish Penicillin. A soul-warming broth filled with tender chicken, vibrant vegetables, and aromatic herbs, this recipe is sure to soothe your body and spirit.

Ingredients

Ingredients
1	whole fresh chicken
2	bunches bunches of carrots
2	stalks stalks of celery
3	large sweet potatoes
4	medium medium onions
2	bunches bunches of soup greens (anise tops)
1-2	parsnips
	pot stickers (used in place of kreplach)
	salt and pepper to taste
	garlic granules to taste

Instructions

• Cooking Instructions

  1. Keep the chicken whole, do not cut it up.
  2. Place the whole chicken in a large pot.
  3. Cover the chicken with water.
  4. Bring the pot to a boil over high heat.
  5. Let it cook for 5 minutes.
  6. Remove the pot from heat and skim off any scum from the top.
  7. Slice the carrots into 1/4" thick pieces and add them to the pot.
  8. Slice the celery the same way as the carrots and add them to the pot.
  9. Quarter the onions and add them to the pot.
  10. Peel and quarter the sweet potatoes, then add them to the pot.
  11. Cut up the parsnips and add them to the pot.
  12. Add the soup greens, specifically the tops of anise, to the pot.
  13. Remove the actual anise root.
  14. Place the pot back on the burner over medium-low heat and let it simmer.
  15. Season lightly with salt, pepper, and garlic to your taste.
  16. Cover and let it simmer until the vegetables are tender and the chicken is almost falling off the bone.
  17. Remove the chicken from the pot, take all the meat off the carcass, discard the carcass, and return the chicken pieces to the pot.
  18. Check and adjust seasoning with more salt, pepper, and garlic if needed.
  19. Boil the pot stickers separately and add them to the soup just before serving. Alternatively, prepare matzo balls as per the instructions on the box and add them to the soup just before serving.

Jul 29, 2024