Chicken Soup, aka Jewish penicillin, is one of the world’s most iconic soups . Families in every culture have their own special formula. I enjoy knowing that my soup is the same one that was made in my Great Grandmother’s home in Hataivich, my Grandmother’s home in NYC, in my home as a child and now in my home as an adult.
My family always made Chicken Soup using quartered chickens. I still do it that way when I want the boiled chicken for another recipe. Over the years, I have learned that all the pieces of chicken and bones that I remove when I prepare chicken for other recipes make a terrific and much less costly base for this soup. Add noodles, rice, matzah balls, kreplach ,mini mandels, diced chicken and diced vegetables. Whatever you do, the result will be a healthy, delicious soup that warms your heart and soul.
Regarding Matzah Balls: I use Manischewitz boxed matzah ball mix- the one without the soup mix included. I add about two tablespoons of freshly chopped dill to the mix before I stir it and chill it. Even my three and five year old grandchildren love it!
Try Chicken Pot Pie for a delicious way to use the boiled chicken from the soup.
Prep time: 30 minutes
Hint: I like to prepare my soup a day in advance so I can remove any congealed fat before I serve it. If you are using bones rather than whole chicken you will have much less fat and can easily enjoy it the day you make it.