Thursday, February 28, 2013

Kick It Old School Chicken Soup

I'm talking about the long way to make chicken soup...no broth, no bullion, no consomme...just a whole chicken and water...and vegetables.  I have always wanted to learn how to legitimately make chicken soup.  What kind of Jewish mother will I be if I can't make a real chicken soup once in a while? [okay, not that I'm currently dating or even thinking about marriage, but it's true].  So I called my lovely Jewish mother up and got the down low on how to make the chicken soup that graces every Shabbat dinner, and serves as natural medicine for even the worst cold.

Before I go any further, I will warn you: Making legit chicken soup means using a WHOLE chicken...bones, giblets, gizzards, neck...and all...I recommend using some disposable gloves because it's kind of icky.  Obviously you take all of this out before you move on with the soup, but still; it takes a lot of commitment to make this soup.  Just the boiling of the chicken to make the broth takes 2 hours...Makes a lot, you will have left overs for every time you're sick this year.






To buy:
 a WHOLE damn chicken (I bought one that was at least cut up and de feathered and all of that; the package will indicate that all the parts are included

vegetables: carrots, celery, and onions are standard...sometimes I also use spinach; up to you

spices: just basics-salt, pepper, and garlic powder...i throw in some chili powder or paprika for a little kick

optional, but delicious: you can throw in some Matzah Balls or egg noodles too! (prepare these separately and throw into the soup as desired



To do:
Clean and skin the chicken/chicken pieces-I promise, this is the grossest part of the whole process-just grab your gloves and kitchen scissors and get it over with

Put all the chicken and chicken bits into a big pot and fill it with water to about an inch above the chicken.  Set heat to medium.

Chop up vegetables and add them to the pot.  Add seasonings and cover. Let the soup cook for about 2 hours.

When soup is done, remove chicken with a slotted spoon.  You can discard all the nasty bits, but keep the edible pieces; there's so much you can do with them and I will post a few ideas here.