My
best chicken soup recipe
I
think we all probably remember the time when we
were young and under the weather, and Mom would
make us chicken soup to help hasten our recovery.
As a matter of fact, tales of the recuperative powers
of chicken soup go back a long time – it was
prescribed as a cure for the common cold way back
in ancient Egypt, and in the 12th century the Jewish
doctor and
philosopher Maimonides recommended chicken soup
for people suffering from hemorrhoids and the early
stages of leprosy.Modern scientific research has
also shown that the restorative powers of chicken
soup are more than old-wives tales.
Whatever
the historic and scientific background, however,
nowadays chicken soup is recognized worldwide as
a restorative comfort food. Known in Korea as Samgyetang,
in Portugal as Canja and in Greece as avgolemono,
you’ll find you can get delicious chicken soup
versions wherever you go.
The recipe below is the ultimate and best chicken
soup recipe I have ever come across. My mother based
it on the traditional Jewish recipe, and it’s
guaranteed to knock the socks off all Jewish grandmothers.
(As a matter of fact, if your looking for a great
Passover chicken soup recipe, this will really
do the trick). I do agree, however, that this is
not the ultimate camping recipe, because of the
special ingredients involved. Please do not leave
any of them out, as tempting as it may seem - they
are what make this soup unique. What I usually do
is make it at home a few days before our trip, freeze,
and then re-heat at our camp site. And if it's chicken
noodle soup you prefer, then just prepare the noodles
according to the recipe on the packet, or in the
soup itself as you re-heat, and you’re set.
Here’s
what you need:
|
|
 |
My
best chicken soup recipe
|
Serves
6
Ingredients:
 |
3
lbs. fresh chicken, cut
into six pieces, skin removed |
|
5
medium carrots, peeled and
cut into 1½”
chunks. |
|
3
root parsley or parsnip,
peeled |
|
1
celery root, peeled |
|
2
ounces fresh ginger, peeled
(about 2 medium stalks) |
|
2
medium onions, peeled |
|
1
head of garlic, halved |
|
1
lb. pumpkin, peeled and
cut into 6 cubes |
|
3
medium zucchini, halved
lengthwise |
|
1
large, ripe tomato, halved |
|
1
bunch dill |
|
1
bunch parsley |
|
1
stem lemon grass |
|
1
branch herb Louisa |
|
24
large peppercorns, whole |
|
2
bay leaves |
|
1
teaspoon sugar |
|
6-8
pints water (I get best
results with mineral water).
The water should suffice
to cover all the solid ingredients
in the soup recipe, reaching
about ¾” below
the rim of the pot. |
|
Coarse
salt to taste |
Preparation:
 |
Wash
all the ingredients really
well |
|
Add
the ingredients in layers
to the dry pot in the following
order:
| Layer
1: |
Dill,
parsley, herb Louisa,
lemon grass |
| Layer
2: |
Chicken |
| Layer
3: |
Carrots,
root parsley, celery
root, pumpkin |
| Layer
4: |
Tomato,
garlic, onion, ginger,
zucchini |
| Layer
5: |
Peppercorns,
bay leaves |
|
|
Add
water and sugar. Bring to
boil on high heat. When
the soup begins to boil,
thoroughly remove the grayish
foam, then cover the pot.
Leave a small opening so
the soup does not boil over.
|
|
Reduce
heat to simmer, and cook
for 3½ hours. The
soup will reduce during
the cooking process, so
try to reduce the heat continuously.
As a last resort, remove
the lid to cool it down.
Add the salt towards the
end of the cooking process,
according to taste. |
|
Leave
to cool, remove fat accumulated
on the top, re-heat and
serve. Soup can be served
as clear consommé
or with vegetables and meat.
If you wish, you can also
add egg noodles to the soup.
(Can be refrigerated and
served the next day) |
|
Like
I said, my Mom's best
chicken soup recipe, and
not complicated at all.
It's
a great comfort food,
and is traditional enough
to be used on all Jewish
holidays. So why not give
it a try, I'm sure you'll
love it too.
|
|
|
|
|
|
|
|
|
|
| Search the site for more great recipes |
|
|
|
|
 |
 |
|
|
|
|
|
|
