Traditional Jewish Chicken Soup Recipe – Otherwise known as “Jewish Penicillin”.
Traditional Jewish Chicken Soup is known for having a golden, clear broth with essential nutrients to revive you right out of your sick bed.
“I’m sure every Jewish family has its own version of this absolutely classic feel-better soup.
‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special.
Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well.
If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe.
Heaven in a bowl.”
PS
Making your own broth from scratch is very easy.
...not a rolling boil!!!
Simply place the whole chicken in the pot with root vegetables, fresh herbs, cover with water, and walk away from the stove for a few hours.
The traditional root vegetables that are added to the soup while cooking is carrots, celery, onion, and parsnips - try dry frying - fry the vegetables in a dry frying pan.
Dry Sautéing is best done in either a non-stick pan, or a very well-seasoned pan.
In Chinese cooking, it is called "dry frying."
It is done in a very hot wok, with very little oil.
If sticking does occur in the work, you can add a few drops of wine or broth.
Fresh parsley and dill with the stems on also add a great flavour to the broth during cooking.
- Ginger
- Saffron
- 4 cloves of garlic, peeled
... dried egg noodles *Optional!
When the chicken is done cooking...
Pour the stock from the pot through a strainer into another large pot or large bowl.
Discard any remaining herbs, spices, and onion chunks.
This will give you a nice clear golden chicken broth.
- Traditional Jewish Chicken Soup Recipe (Jewish Penicillin):
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