Grandma's cure-all broth. A winter meal and, for some, something new to try.
Classic Jewish Chicken Soup
Add sliced carrots, rice, noodles, matzoh balls, and/or shredded cooked chicken for a more substantial soup.
Classic Jewish Chicken Soup: Serves 8
Prep: 5 minutes
Cook: 1 and 1 half hours
Chill: 30 minutes
Ingredients:
1 chicken (3 pounds), cut up
2 onions, quartered
3 stalks celery, scrubbed and halved
2 carrots, scrubbed and quartered
1 teaspoon salt
3 sprigs of parsley with stems
Freshly ground pepper
Instructions:
In a large stockpot, combine chicken, onions, celery, carrots, salt and parsley with 3 quarts water. Bring to a boil, reduce heat, and simmer, partly covered, for 1 and a half hours.
Remove chicken and reserve for another use; strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season with salt and pepper to taste.
That's it! Enjoy. 🌛❄