Jewish Mother Chicken Soup Recipe
This is the classic chicken soup eaten on Shabbos and Jewish holidays in homes around the world. There are many variations on this recipe, and a lot of the ingredient amounts are "to taste". This is my mother-in-law's recipe, which is the consensus favorite in my neighborhood.
Prep time: 20 minutes
Cook time: 2 hours
2-3 lbs. of chicken (necks, thighs, or a whole chicken--depending on what you use, the taste will be different; its really a matter of preference)
12 cups of water
3 carrots, peeled and cut in rounds
1-2 parsinps. peeled and cut up
1-2 onions, quartered
2 garlic cloves, scored
several sprigs of parsley
several sprigs of dill
3 T. Chicken consomme
salt and pepper to taste: start with 1 T. of salt and 1/4 tsp. of pepper
1 sweet potato
1 turnip Directions
Place chicken in pot and cover with water.
Bring to a boil
Skim fat if desied (many people like the extra flavor of the fat)
Add the the rest of the ingredients.
Stir soup till chicken consomme is dissolved
Cook on low flame for at least two hours. (the longer the soup cooks the more flavorful it will be.)
After 2 hours, taste soup and add more salt and pepper, if desired