When my family comes home on a Friday night, they know they can look forward to the enticing and familiar aromas coming from the kitchen. Most likely, it’s my chicken soup. Not that I want to brag,…. but I have been told that my chicken soup is outstanding.
Here is my secret recipe.
Use the biggest soup pot you have….or size down the recipe.
You will need:
2 chickens worth of any chicken parts. Sometimes I use several turkey wings which I guess will make it turkey soup but you won’t know the difference and they are very flavorful. I always use kosher poultry. It makes all the difference when it comes to flavor. The more poultry you use, the better the soup will taste.
Meat bones – like knee bones.
1 bunch of dill, some parsley, 1 very large or 2 medium onions, 2 large parsnips, 5 carrots, 4 celery stalks, 1 celery root (cleaned) and cut in half.
Knorr Chicken Bullion cubes (kosher varieties available)
Salt and Pepper to taste.
Cut all the veggies into a little larger than bite size pieces. Cut the celery root in half.
Wrap the parsley and dill in a cheesecloth sack or clean rubber band. Set aside.
Put the chicken/turkey and meat bones in the pot and fill it with water.
Wait until it comes to a boil and take off all the stuff that comes to the top of the pot. You will need to take the stuff off several times until the water is clear.
Add remaining ingredients except bullion cubes.
Cover the pot but leave a little space open and simmer the soup for about 2 hours or so.
Add 1 bullion cube about ½ way through and taste broth to see if you need to add another 1 or 2 cubes.
Remove the bones, dill and parsley and enjoy with your favorite matzo balls or noodles.