Storecipe of the Week: Mom's Chicken Soup

"Worries go down better with soup" -Jewish Proverb

Could what our mothers, grandmothers and great-grandmothers been telling us for centuries really be true?  Does Chicken soup really make you feel better?  According to the journal, Chest, researchers say "Chicken soup may contain a number of substances with beneficial medicinal activity." (CNN.com)  So, I guess our mother's really do know what they are talking about!

Could what our mother, grandmother's, and great grandmother's have been telling us for centuries really be true?  Does chicken soup really make you feel better?  According to the journal, Chest, researchers say "Chicken soup may contain a number of substances with beneficial medicinal activity."  (CNN.com)  So, I guess, our mother's really do know what they are talking about!

Growing up, my mother would make Chicken soup when I was sick.  Whether I had a cold, sore throat, the flu, or just having a bad day, she made soup.  Chicken soup heals us in more ways than one.  According to Elizabeth Somer's, Eat Your Way to Happiness, "Eating 'mood foods' 75% of the time will help you find more energy, think more clearly and drop additional pounds - with more 'joie de vivre' in your attitude" (iVillages, 9 Foods to Boost Your Mood).   It's the ultimate comfort food with all of the veggies and chicken.  Somer says,  "The protein and vegetables gives you a helping of happiness since they are full of vitamins that improve your mood, brainpower and immunity."

In the Jewish tradition, Chicken soup is made for holidays.  With the Jewish New Year right around the corner, I decided to make my mother's recipe for my family.  Whenever she made the soup, the aroma would take all of your worries away.  The smell is so comforting and homey to me.  I remember sitting in the kitchen with my mom while she would hover over the huge pot, which seemed bigger than me.  I just loved those days and the traditions of holidays.  When serving the soup, she would make matzoh balls or serve with egg noodles.

Thoughts:
1 chicken, cut up into 1/8ths, with skin on (I usually have the butcher do this)
3 chicken thighs, with skin on
2 chicken legs, with skin on
2 large parsnips, peeled
4 large carrots, peeled and cut into large pieces
4 celery stalks, washed and cut into large pieces
2 large leeks, sliced in half and cleaned thoroughly
1 onion, skin removed
1 turnip, peeled and quartered
1 bay leaf
1 T. Kosher salt
2 tsp. ground black pepper
2 T. Better Than Boullian chicken base

Putting the Memory Together:
Rinse the chicken pieces with cold water and put into large pot.  Fill the pot with enough water to cover the chicken and add additional 5 inches of water.  Leave about 3 inches of space from water to the top of the pot.  Bring water to a boil.  Using a small strainer, skim the fat off the top of the soup as it rises.

Add the parsnips, carrots, celery, leeks, onion, turnip, salt and pepper.  Lower the heat and simmer, uncovered, for 2 hours.  Strain the foam and impurities off as needed.  Add the Better Than Boullion base.  Let simmer for another 15 minutes.  Taste the soup and if needed add more Better Than Boullion or salt and pepper to taste.

Turn off heat and take vegetables and chicken out of the pot.

Let soup cool to room temperature.  When soup is cook, pour it through a strainer to sift out any chicken bones or stray skin.  Place the chicken soup in air tight containers and put in refrigerator overnight.  The next day, take the layer of fat off of the top and reheat soup.

Put back in carrots, celery, chicken pieces, matzoh balls or egg noodles and enjoy!!

Printable Version

Thoughts:

1 chicken, cut up into 1/8ths, with skin on

3 chicken thighs, with skin on

2 chicken legs, with skin on

2 large parsnips, peeled

4 large carrots, peeled and cut into large pieces

4 celery stalks, washed and cut into large pieces

2 large leeks, sliced in half and cleaned thoroughly

1 onion, skin removed

1 turnip, peeled and quartered

1 bay leaf

1 T. Kosher salt

2 tsp. ground black pepper

2 T. Better Than Boullian chicken base

Putting the Memory Together:

Rinse the chicken pieces with cold water and put into large pot.  Fill the pot with enough water to cover the chicken and add additional 5 inches of water.  Leave about 3 inches of space from water to the top of the pot.  Bring water to a boil.  Using a small strainer, skim the fat off the top of the soup as it rises.

Add the parsnips, carrots, celery, leeks, onion, turnip, salt and pepper.  Lower the heat and simmer, uncovered, for 2 hours.  Strain the foam and impurities off as needed.  Add the Better Than Boullion base.  Let simmer for another 15 minutes.  Taste the soup and if needed add more Better Than Boullion or salt and pepper to taste.

Turn off heat and take vegetables and chicken out of the pot.

Let soup cool to room temperature.  When soup is cook, pour it through a strainer to sift out any chicken bones or stray skin.  Place the chicken soup in air tight containers and put in refrigerator overnight.  The next day, take the layer of fat off of the top and reheat soup.

Put back in carrots, celery, chicken pieces, matzoh balls or egg noodles and enjoy!!