Chicken Soup

Chicken soup has been nicknamed the Jewish Penicillin. Both the Ashkenazi and the Sephardic have used it to treat cold and flu. The difference is that the Ashkenazi must have it with kneidlach or matzo ball, a dumpling made from a mixture of matzo meal, eggs, water, and traditionally chicken fat. Matzah balls are traditionally served in chicken soup. For some they are a staple food on Passover. A housewife is judge on her culinary skills by the lightness of her Kneidlach. Kneidlach are not part of the Sephardic cooking.

Serves 12

12 cup water

2 carrots

1 bunch leeks

1 bunch celery

1 bunch turnips

4 red tomatoes or 1 can chopped tomatoes

1 sprig parsley

1 onion

1 shin

1 whole chicken

3 cubes chicken stock

Salt and freshly ground black pepper

Lemon juice

Chop all the vegetables by hand or food processor.

In a very large pot put all the ingredients minus the lemon juice. Bring to the boil.
Reduce heat to medium and cook for 2 to 3 hours adding more water if required.
When soup is ready, remove chicken from the pot. Remove bones from the chicken and return chopped chicken pieces to the soup.
Season with lemon juice.
Serve very hot with lemon slices on a separate bowl for people to adjust it to their taste.

TIPS

* This is the basis of any soup. One can omit some of the vegetables (if not available) or one can add dry beans, lentils (only at the last ½ hour of cooking as they cook very quickly), barley, peas etc. This will make a thicker soup and is a meal on its own served with fresh rolls or baguettes.

* In winter make a huge pot of soup. Freeze in smaller portion. It is an easy meal to just pop in the microwave and have a satisfying meal.

* If you want you can make “kneidlach” with the ready mixed variety sold at supermarket or at Jewish delicatessen. They may not be the best but a perfectly acceptable. Or try How to make Kneidlach

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CHICKEN SOUP