Chicken Soup for the Family Soul Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ***Everything in this recipe can be modified to fit your taste***
Chicken (I use about a 1.5 lbs. boneless skinless chicken breast, or an 8 pc. cut up – cut off the bone, or sometimes 1.5 lbs boneless skinless chicken thighs)
1 Turnip
2 Parsnips
3 carrots (or just throw in a bunch of cut up baby carrots)
3-4 stalks of celery
Sliced mushrooms (about ½ a small container)
1 Yellow Squash
1 Zucchini
1 large onion
Chicken Flavored Soup Powder (I use about 1/3 of a container of the Osem brand in the yellow plastic containers with the red top)
Garlic powder
Onion powder
Pepper
Parsley (Fresh or Parsley Flakes from the spice container)
Dill (Fresh or from spice container)
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Directions: |
Directions:Fill a large pot with water and set to boil
Wash and dry chicken, cut up into pieces (Should cut off the bone if using bone-in)
Prepare the vegetables by washing, peeling and cutting into slices (Doesn’t have to be bite size, but should be cut into small-ish chunks)
De-seed zucchini and yellow squash if you don’t like seeds in your soup
When water is boiling, put in chicken and veggies
Add parsley and dill
Add seasonings (onion powder, garlic powder, pepper, soup mix)
Set flame to simmer and keep on flame for 2-2.5 hours
Remove from flame and allow to cool a bit before serving or putting in the refrigerator for later.
Tip: This makes a lot of soup. If your family won’t eat leftovers, freeze half for another time. |
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Personal
Notes: |
Personal
Notes: I admit that I'm not a creative cook. I'm a girl who follows every recipe to the letter. If I can't locate a particular ingredient called for in a recipe, I've been known to scrap the recipe altogether rather than try to find a suitable substitute. Nevertheless, I throw my rules out the window when it comes to my chicken soup.
I started making chicken soup for Shabbat dinner shortly after I got married because it seemed to be required for any young Jewish bride who wanted to call herself a true "balabusta." As usual, I wanted to follow a recipe, but they all seemed so difficult that I decided to make my first foray into thinking "outside the recipe box." By eating chicken soup in the homes of other "balabustas" in each of the cities I've lived in, I have picked up some useful tips that I now use in my own recipe. Eventually, I wasn't following a recipe at all anymore, and chicken soup remains the only food I make without a printed recipe in front of me.
Over the years, my chicken soup has become important to me for a number of reasons, but mainly because it represents meals eaten at the tables of friends in Teaneck, Chicago and Silver Spring. I always appreciate the happy slurps that I get from my family when I serve my chicken soup, a tried and true recipe that is not written on any recipe card - until now.
- Risa
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