Ingredients: |
Ingredients: 1 whole chicken, cut up - include neck - (fatter the chicken, the better the soup)
2 chicken breasts
3 carrots cut into medium sized chunks
3 celery sticks cut same as carrots
2 yellow onions cut into quarters
1/2 bunch parsley
(1 parsnip cut up)
2Tblsp. Salt
1 Tblsp. pepper
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Directions: |
Directions:In a large soup pot, cover all ingredients with cold water.
Turn heat on high and cook until it starts to boil.
Stir ingredients
Turn heat to Simmer and cook for 1 1/2 hours - or more.
Remove chicken and vegetables. Skim fat, if needed. Taste for salt and pepper.
If you want to try making tasty matzah balls, just buy a box matzah ball mix and follow the directions on the side of the box.
If I'm not making matzah balls, then I cut up the chicken and add it to the soup with the carrots, and sometimes I add rice or noodles. |
Personal
Notes: |
Personal
Notes: My mother-in-law, Mildred Wolman, was a terrific cook. She was famous for her chicken soup and brisket. I had never had homemade chicken soup until I met Richard, but early on in our marriage, I learned from Mom that at the first sign of a cold, chicken soup should be made and given to the patient as soon as possible.
I always cooked chicken soup whenever any of our four children and Richard had a cold. During the pandemic, I have cooked a large batch once a month since March. I look at it as a preventative measure, along with a daily silent prayer that none of our children, their spouses, and ten grandchildren gets the virus.
For further evidence, according to Harvard Medical School Review magazine, "Chicken soup appears to fight colds by clearing nasal congestion as well as thin mucus so you can better cough it up. It also may have an anti-inflammatory effect that can help ease symptoms."
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This recipe for Chicken Soup - "Jewish Penicillin" is from