If there was one dish that could represent the Jewish people at a religious buffet what do you think it would be??
Many might think Shwarma
Others may say Hummus and Pitta
Maybe the older folk would start listing things like schmaltz herring and gefilte fish (if you don't know what these mean, trust me it's for the best)
These people would all be wrong
There's one dish and one dish only that reigns supreme above them all......
CHICKEN SOUP!
(also know as chicken noodle soup or matzah ball soup or even Jewish penicillin)
Have a cold? Chicken soup
Feeling sad? Chicken soup
Feeling happy? Chicken soup
Chicken soup is really the answer to everything! It's like the warm comforting hug you never realised you needed but once you've had it there's no going back!
I'll warn you now, perfect chicken soup is the product of a labour of love. Its intense and really tests your will power to not try it before its done. But once its done...oh wow!
Like many traditional dishes, everyone makes theirs differently and everyone thinks theirs is the best.
So I'm not going to tell you that this is the best chicken soup recipe (even though it is)
Or that you have never had chicken soup like this (even though you haven't)
Instead I'll just lay it out here and you can decide and let me know your thoughts (even though I already know you'll fall in love with it)
Shout out to Mamma Nathan for this recipe, though she may not cook much she makes a banging chicken soup and now you all can too!
Makes 5-8 portions
Ingredients:
1 Chicken, cut into quarters
3 Carrots, sliced
2 Parsnips, quartered
1 head of celery, sliced
1 Onion, quartered
3 Tomatoes
2 tablespoons Chicken stock powder
Method: Place the chicken in a very large saucepan and cover with boiling water. Turn the heat on high and start boiling the chicken. Froth will start forming on the top, this is known as 'scum', remove it using a spoon. Continue boiling the chicken until no more 'scum' is produced. Next place the vegetables and the stock into the saucepan and top up with water so its nearly fully filled. Leave to simmer for 5 hours! THIS IS SO IMPORTANT!!! The longer you leave your soup to simmer the richer it will be!! Check on the soup every so often mixing it around and topping up with water if needed. After the 5 hours remove the chicken and vegetables (DON'T THROW AWAY) and leave the soup to cool (preferably overnight, I know it's a labour of love). Whilst you're waiting for the soup to cool separate the carrots from the rest of the vegetables and put them back into the soup. Next shred the chicken and also put that back in the soup. Traditionally the soup is served with lockshen (egg noodles) and kneidelach. You can buy the lockshen in most supermarkets with a kosher section and can also but the mix for the kneidelach and follow the instructions. O like to make my kneidelach from scratch as its so easy! Simply combine 2 tablespoons of oil, 2 tablespoons of water, 2 eggs and 1 cup of matzoh meal, leave to chill in the fridge for 30 minutes. Then roll into balls and boil in a saucepan of chicken stock (you can just boil in water but this adds more flavour). Once you've left the soup to cool completely (and I commend you on your patience) remove the layer of fat that will have formed on the surface. Once all the fat has gone you can now enjoy your soup! Serve with the kneidelach, lokshen and a nice toasted piece of challah and you'll be good to go!
Many might think Shwarma
Others may say Hummus and Pitta
Maybe the older folk would start listing things like schmaltz herring and gefilte fish (if you don't know what these mean, trust me it's for the best)
These people would all be wrong
There's one dish and one dish only that reigns supreme above them all......
CHICKEN SOUP!
(also know as chicken noodle soup or matzah ball soup or even Jewish penicillin)
Have a cold? Chicken soup
Feeling sad? Chicken soup
Feeling happy? Chicken soup
Chicken soup is really the answer to everything! It's like the warm comforting hug you never realised you needed but once you've had it there's no going back!
I'll warn you now, perfect chicken soup is the product of a labour of love. Its intense and really tests your will power to not try it before its done. But once its done...oh wow!
Like many traditional dishes, everyone makes theirs differently and everyone thinks theirs is the best.
So I'm not going to tell you that this is the best chicken soup recipe (even though it is)
Or that you have never had chicken soup like this (even though you haven't)
Instead I'll just lay it out here and you can decide and let me know your thoughts (even though I already know you'll fall in love with it)
Shout out to Mamma Nathan for this recipe, though she may not cook much she makes a banging chicken soup and now you all can too!
Makes 5-8 portions
Ingredients:
1 Chicken, cut into quarters
3 Carrots, sliced
2 Parsnips, quartered
1 head of celery, sliced
1 Onion, quartered
3 Tomatoes
2 tablespoons Chicken stock powder
Method: Place the chicken in a very large saucepan and cover with boiling water. Turn the heat on high and start boiling the chicken. Froth will start forming on the top, this is known as 'scum', remove it using a spoon. Continue boiling the chicken until no more 'scum' is produced. Next place the vegetables and the stock into the saucepan and top up with water so its nearly fully filled. Leave to simmer for 5 hours! THIS IS SO IMPORTANT!!! The longer you leave your soup to simmer the richer it will be!! Check on the soup every so often mixing it around and topping up with water if needed. After the 5 hours remove the chicken and vegetables (DON'T THROW AWAY) and leave the soup to cool (preferably overnight, I know it's a labour of love). Whilst you're waiting for the soup to cool separate the carrots from the rest of the vegetables and put them back into the soup. Next shred the chicken and also put that back in the soup. Traditionally the soup is served with lockshen (egg noodles) and kneidelach. You can buy the lockshen in most supermarkets with a kosher section and can also but the mix for the kneidelach and follow the instructions. O like to make my kneidelach from scratch as its so easy! Simply combine 2 tablespoons of oil, 2 tablespoons of water, 2 eggs and 1 cup of matzoh meal, leave to chill in the fridge for 30 minutes. Then roll into balls and boil in a saucepan of chicken stock (you can just boil in water but this adds more flavour). Once you've left the soup to cool completely (and I commend you on your patience) remove the layer of fat that will have formed on the surface. Once all the fat has gone you can now enjoy your soup! Serve with the kneidelach, lokshen and a nice toasted piece of challah and you'll be good to go!
Much Love