It’s winter and cold and flu season is upon us. What’s a Jewish person to do? Make soup! Chicken soup, that is.
Here’s my rendition:
- 1 large, fat chicken
- 1 turkey neck
- 3 Tablespoons of white wine vinegar
- 1 Tablespoon whole peppercorns
- 1 Bay leaf
- 1 Tablespoon of dried thyme
- 2 fat leeks, cleaned and trimmed
- 2 fat parsnips, peeled
- 1 peeled ginger root
- 4 heads of garlic, sliced in half horizontally
- 4 peeled, sliced carrots
- 4 stalks of celery, sliced
- Fresh dill
- Fresh parsley
- Light-colored celery leaves, optional
- Bring a stock pot, 2/3 full of cold water, to a hard boil. Throw in a handful of salt and plunge the chicken into the water as it bubbles up. Add the turkey neck. Add 3 tablespoons of white wine vinegar. Bring to a boil. Boil for 3 minutes, skimming and discarding any scum that rises to the top.
- Add leeks, parsnips, ginger root. Make a bouquet garni of the bay leaf, peppercorns, thyme, and 2 of the halved garlic heads—you may use a bouquet garni bag for this purpose, or a large square of gauze. Add the bouquet garni to the stock pot. Bring soup back to a hard boil, then turn heat down to very low. Simmer for 2 hours and 15 minutes.
- Add carrots, celery, and the rest of the garlic (wrap the garlic as above for a second bouquet garni). Bring to boil, then turn heat down to very low and simmer for 30 minutes.
- Add a washed bunch of dill and a washed bunch of parsley to the pot. (You may also add light-colored celery leaves at this time.) You may tie the herbs together with a strip of gauze for easy removal later, if you prefer. Bring soup to a boil then turn heat down to very low. Simmer 15 minutes.
- Set a colander into a clean dishpan. Using slotted spoon, place dill, parsley, chicken, turkey neck, leeks, parsnips, ginger root and 2 bouquet garnis into colander. Pour the rest of the soup into the dishpan. (Pouring the soup into a large, wide container helps it to cool more quickly, for safer kitchen hygiene!) Press on the solids in the colander with a spoon to extract the juices.
- Cut up some of the cooled chicken and turkey and add it to the cooled soup.
- Refrigerate soup overnight to develop the flavor.
- In the morning, skim off the fat, if you like, and add rice, noodles, or matzoh balls, as you wish!