Chicken soup

Chicken soup

By
From
Cooking from memory
Serves
12
Photographer
Mark Roper

Traditionally served on the sabbath, chicken soup is often referred to as Jewish penicillin due to its medicinal qualities.

Ingredients

Quantity Ingredient
1kg chicken thighs
4 chicken carcasses
2 onions
3 carrots, chopped
1 parsnip, chopped
3 stalks celery, chopped
6 litres water
3 chicken stock cubes

Method

  1. Rinse the chicken thighs and carcasses and place them in a large pot. Cover them with water and bring to the boil, skimming off any froth that comes to the surface. Add the remaining ingredients and simmer on a low heat for 2 hours, partially covered. (Boiling the soup rapidly will cause it to become cloudy.)
  2. Set the soup aside to cool, then strain into another saucepan, discarding the vegetables and setting aside the chicken for other use, for example, to make Piroshkis. Refrigerate the soup overnight. Remove the layer of fat on the surface, reheat and serve, or freeze for later use.
Tags:
Jewish
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