Grandma’s Remedy: Classic Jewish Chicken Soup Recipe
Chicken soup. Those two words alone conjure images of warmth, comfort, and healing. For generations, Jewish families have turned to this golden elixir as a remedy for everything from the common cold to a broken heart. It’s more than just a soup; it’s a cultural touchstone, a symbol of love and care, and a testament to the power of simple ingredients transformed into something truly extraordinary. This isn’t just any chicken soup; this is *Jewish* chicken soup, often lovingly referred to as “Jewish penicillin.” The secret lies not only in the ingredients but also in the slow, patient simmering that coaxes out every last drop of flavor. So, grab your largest stockpot, gather your ingredients, and prepare to embark on a culinary journey that will nourish both body and soul.
The Magic of Jewish Chicken Soup: More Than Just a Broth
What sets Jewish chicken soup apart? It’s not just chicken simmered in water. It’s the deliberate layering of flavors, the inclusion of specific aromatic vegetables, and the unhurried simmering process that creates a broth so rich and flavorful that it’s practically medicinal. The key is to start with good quality chicken, preferably a whole chicken or a combination of bone-in chicken pieces, which contribute maximum flavor and collagen to the broth. Then comes the holy trinity of aromatic vegetables: onions, carrots, and celery. These provide a foundational sweetness and savory depth. Parsley, dill, and sometimes parsnips or turnips, further enhance the complexity. Garlic, optional but highly recommended, adds a pungent kick. And finally, the simmering. A low and slow simmer is crucial. This allows the flavors to meld and deepen, resulting in a broth that is far greater than the sum of its parts.
Choosing the Right Ingredients: Building Blocks for Flavor
The quality of your ingredients directly impacts the final flavor of your chicken soup. Let’s break down each component:
* **Chicken:** Opt for a whole chicken (about 3-4 pounds) or a combination of bone-in, skin-on chicken pieces like backs, necks, and thighs. These contain more collagen, which breaks down during simmering to create a richer, more gelatinous broth. A plump roasting chicken will yield the best flavor. If using pre-cut pieces, be sure to rinse them thoroughly under cold water.
* **Onions:** Yellow onions are the workhorse of this soup. They provide a foundational sweetness and savory depth. You’ll need about 2-3 large onions, roughly chopped.
* **Carrots:** Carrots contribute sweetness and color to the broth. Use about 3-4 medium carrots, peeled and roughly chopped.
* **Celery:** Celery adds a subtle herbaceousness and depth of flavor. Use about 3-4 stalks, roughly chopped. Celery leaves can also be added for extra flavor.
* **Parsley:** Fresh parsley adds a bright, clean flavor. Use a generous bunch, tied together with kitchen twine for easy removal later.
* **Dill:** Fresh dill, while optional, adds a characteristic flavor that is commonly associated with Jewish chicken soup. Use a small bunch, tied together with kitchen twine.
* **Garlic:** Optional, but highly recommended. Garlic adds a pungent kick and enhances the overall flavor. Use 2-3 cloves, smashed.
* **Parsnip (Optional):** Parsnips offer a sweeter, earthier flavor than carrots. If using, add 1-2 medium parsnips, peeled and roughly chopped.
* **Turnip (Optional):** Turnips contribute a slightly bitter, earthy note. If using, add 1 small turnip, peeled and roughly chopped.
* **Salt and Pepper:** Essential for seasoning. Start with a generous amount of salt, as the soup will be simmering for a long time. Black peppercorns are preferred for a cleaner flavor.
* **Water:** Use cold, filtered water to cover the chicken and vegetables. The amount will depend on the size of your pot, but ensure the chicken is fully submerged.
The Recipe: Step-by-Step to Golden Goodness
Now, let’s get down to the nitty-gritty of making this classic chicken soup. This recipe is a guideline, feel free to adjust the quantities of vegetables to your liking.
**Yields:** Approximately 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 3-4 hours (or longer, for deeper flavor)
**Ingredients:**
* 1 whole chicken (3-4 pounds), or 2-3 pounds bone-in, skin-on chicken pieces (backs, necks, thighs)
* 2-3 large yellow onions, roughly chopped
* 3-4 medium carrots, peeled and roughly chopped
* 3-4 celery stalks, roughly chopped
* 1 bunch fresh parsley, tied together with kitchen twine
* 1 small bunch fresh dill, tied together with kitchen twine (optional)
* 2-3 cloves garlic, smashed (optional)
* 1-2 medium parsnips, peeled and roughly chopped (optional)
* 1 small turnip, peeled and roughly chopped (optional)
* 1-2 teaspoons black peppercorns
* Salt to taste (start with 2-3 teaspoons)
* Cold, filtered water
**Instructions:**
1. **Prepare the Chicken:** If using a whole chicken, remove any giblets or excess fat from the cavity. Rinse the chicken or chicken pieces thoroughly under cold water.
2. **Combine Ingredients in a Stockpot:** Place the chicken (whole or pieces) in a large stockpot (at least 8 quarts). Add the onions, carrots, celery, parsley, dill (if using), garlic (if using), parsnips (if using), turnip (if using), and black peppercorns.
3. **Add Water:** Pour cold, filtered water into the pot until the chicken and vegetables are completely submerged. There should be about 1-2 inches of water above the chicken.
4. **Bring to a Boil:** Bring the mixture to a boil over high heat. Once it reaches a boil, immediately reduce the heat to the lowest setting possible, so the soup is just barely simmering. This gentle simmer is crucial for developing the rich flavor.
5. **Skim the Scum:** As the soup simmers, impurities will rise to the surface in the form of foam or scum. Use a spoon or fine-mesh skimmer to carefully remove this scum. Skimming ensures a clearer, cleaner-tasting broth. Continue skimming for the first hour or so of simmering.
6. **Simmer, Simmer, Simmer:** Cover the pot loosely with a lid. Allow the soup to simmer for at least 3-4 hours, or even longer for a more intense flavor. The longer it simmers, the more the flavors will meld and deepen. You can simmer it for up to 6-8 hours, or even overnight on a very low setting.
7. **Season with Salt:** After about 2 hours of simmering, taste the broth and add salt to taste. Start with 2-3 teaspoons and adjust as needed. Remember that the flavor will concentrate as the soup simmers, so be conservative with the salt at first.
8. **Remove Chicken and Vegetables:** Once the chicken is cooked through and tender (it should easily fall off the bone), carefully remove it from the pot using tongs or a slotted spoon. Place the chicken on a plate to cool slightly.
9. **Strain the Broth (Optional):** For a crystal-clear broth, strain the soup through a fine-mesh sieve lined with cheesecloth. This will remove all the solids, leaving you with a perfectly clear broth. However, many people prefer to leave the vegetables in the soup for added flavor and texture. If you choose not to strain, you can remove the parsley and dill bundles at this point.
10. **Shred the Chicken:** Once the chicken is cool enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces. Discard the skin and bones.
11. **Return Chicken to Soup:** Return the shredded chicken to the pot of broth.
12. **Adjust Seasoning:** Taste the soup again and adjust the seasoning with salt and pepper as needed.
13. **Serve and Enjoy:** Serve the chicken soup hot. You can add your favorite additions, such as cooked noodles (egg noodles are traditional), matzo balls, kreplach, or a squeeze of lemon juice.
Variations and Additions: Making it Your Own
The beauty of chicken soup is that it’s incredibly versatile. Feel free to experiment with different variations and additions to make it your own.
* **Matzo Balls:** No discussion of Jewish chicken soup is complete without mentioning matzo balls. These light and fluffy dumplings, made from matzo meal, eggs, and broth, are a classic accompaniment to chicken soup. You can find pre-made matzo ball mixes or make them from scratch. Add them to the soup about 20-30 minutes before serving to allow them to cook through.
* **Noodles:** Egg noodles are the traditional choice for chicken soup, but you can use any type of noodle you like. Add the noodles to the soup about 10-15 minutes before serving, or cook them separately and add them to individual bowls of soup.
* **Kreplach:** Kreplach are small dumplings filled with meat or potatoes. They are often served in chicken soup, especially during Jewish holidays. You can find frozen kreplach in many Jewish delis or make them from scratch.
* **Ginger:** A knob of fresh ginger, peeled and sliced, can be added to the soup for its anti-inflammatory properties and a subtle spicy kick.
* **Turmeric:** A teaspoon of ground turmeric can be added to the soup for its vibrant color and health benefits. Turmeric is known for its anti-inflammatory and antioxidant properties.
* **Lemon Juice:** A squeeze of fresh lemon juice adds a bright, acidic note that complements the richness of the broth.
* **Hot Peppers:** For a spicy kick, add a small dried chili pepper or a pinch of red pepper flakes to the soup while it simmers.
* **Other Vegetables:** Feel free to add other vegetables to the soup, such as zucchini, sweet potatoes, or spinach. Add them during the last hour of simmering to prevent them from becoming mushy.
Tips for Success: Achieving Chicken Soup Perfection
* **Use Quality Ingredients:** As mentioned earlier, the quality of your ingredients directly impacts the final flavor of the soup. Use fresh, high-quality chicken and vegetables for the best results.
* **Don’t Skip the Simmering:** The slow, gentle simmering is crucial for developing the rich flavor of the broth. Don’t rush the process. The longer it simmers, the better it will taste.
* **Skim the Scum:** Skimming the scum that rises to the surface during simmering ensures a clearer, cleaner-tasting broth. Be diligent about skimming, especially during the first hour or so of simmering.
* **Season Generously:** Don’t be afraid to season the soup generously with salt and pepper. The flavor will concentrate as the soup simmers, so start with a generous amount of salt and adjust as needed.
* **Taste and Adjust:** Taste the soup frequently throughout the simmering process and adjust the seasoning as needed. This is your chance to fine-tune the flavor and make it your own.
* **Don’t Overcook the Chicken:** Be careful not to overcook the chicken, as it will become dry and tough. The chicken is cooked through when it easily falls off the bone.
* **Let it Cool Completely Before Refrigerating:** Allow the soup to cool completely before refrigerating it. This will prevent bacterial growth.
* **Remove Fat After Refrigeration:** Once the soup has cooled and been refrigerated, the fat will solidify on the surface. You can easily remove this layer of fat with a spoon. This will result in a healthier, less greasy soup.
The Healing Power of Chicken Soup: More Than Just a Comfort Food
While the comforting warmth and delicious flavor of chicken soup are undeniable, its healing properties are also well-documented. Studies have shown that chicken soup can help to relieve the symptoms of the common cold, such as congestion, cough, and sore throat.
Chicken soup contains ingredients that have anti-inflammatory properties. The vegetables, such as onions, carrots, and celery, contain antioxidants and other compounds that can help to reduce inflammation in the body. Chicken also contains an amino acid called cysteine, which has been shown to thin mucus in the lungs, making it easier to cough up. The warm broth helps to soothe a sore throat and loosen congestion. Furthermore, the act of preparing and sharing chicken soup can be a powerful way to show love and support to someone who is feeling unwell. The emotional comfort and care associated with chicken soup can contribute to the healing process.
Serving Suggestions: Completing the Meal
Chicken soup is often served as a starter, but it can also be a satisfying main course. Here are some serving suggestions to complete the meal:
* **Crusty Bread:** Serve the soup with a side of crusty bread for dipping and soaking up the delicious broth.
* **Matzo Crackers:** Matzo crackers are a traditional accompaniment to chicken soup, especially during Passover.
* **Side Salad:** A simple side salad with a light vinaigrette can provide a refreshing contrast to the richness of the soup.
* **Roasted Vegetables:** Roasted vegetables, such as carrots, parsnips, and sweet potatoes, can be a hearty and flavorful addition to the meal.
* **Fruit Salad:** A light and refreshing fruit salad can be a perfect way to end the meal.
Storage Instructions: Keeping the Goodness Fresh
Chicken soup can be stored in the refrigerator for up to 3-4 days. Store it in an airtight container. It can also be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. When reheating, bring the soup to a simmer over medium heat. Be careful not to boil it, as this can make the chicken tough.
A Timeless Tradition: Passing Down the Recipe
This classic Jewish chicken soup recipe is more than just a set of instructions; it’s a connection to our heritage, a symbol of love and care, and a testament to the power of simple ingredients. As you prepare this soup, remember the generations of cooks who have come before you, each adding their own touch and passing down the recipe to their families. Share this recipe with your loved ones and create your own traditions around this timeless dish.
Making chicken soup is an act of love. It’s about taking the time to nurture yourself and others. So, embrace the process, enjoy the aromas, and savor every spoonful of this golden elixir. Your body and soul will thank you.
**Enjoy!**