Chicken soup is often called Jewish penicillin. It really does make us feel better when we are sick. Chicken soup is one of those things that if you flavor well, will be amazing, if you don’t, it will be gross. So make sure you have lots of vegetables in there, all your herbs and that whole chicken. My husband sometimes makes the soup as well. He’s more of a traditionalist and doesn’t like to use zucchini or sweet potatoes. Both ways are great. You can also take the whole chicken out, blend the vegetables a bit, and add the chicken right back in. Serve this for a traditional Shabbat meal or have it during a weeknight supper and serve it with garlic knots or garlic croutons.
Ingredients:
- 4 large carrots, large chunks
- 2 small parsnips, small chunks
- 1-2 zucchinis, peeled or unpeeled, large chunks
- 3-4 onions, large chunks
- 1 sweet potato, peeled and large chunks
- 1 whole chicken
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- Fresh parsley
- Fresh dill
Instructions:
- Put everything in a large pot.
- Place the chicken in a mesh bag (like this), optional. Bring the soup to a boil.
- Notice the fat coming to the surface, and skim the fat.
- Lower the soup to a simmer, and cook for 6-8 hours for the most beautiful, clear chicken soup.
Variations:
My husband only puts in 4 large sweet onions, carrots and parsnips, and it is also delicious.
I love adding a bit of curry powder for a spin on tradition. It adds a lot of color and flavor.
If you like the taste of very peppery, add some Montreal steak seasoning—I love it like this!
You can find more of Gila’s interviews, blog posts and information on her website at www.gilaglassberg.com. Follow her on instagram @gila.glassberg.intuitiveRD. Contact her at [email protected] or www.gilaglassberg.com. Check out her Podcast “Get INTUIT With Gila.”
