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Recipe by Brynie Greisman

Golden Chicken Soup

Golden Chicken Soup add or remove this to/from your favorites
Meat Meat
Medium Medium
30 Servings
Allergens

No Allergens specified

I know what you’re thinking — really now, do we need a recipe for chicken soup? You just throw everything in the pot, and voila, two to three hours later, you have Jewish penicillin.   This is different. Be patient and try this once. You’ll be hooked. Thanks to my sister-in-law Rochel for the inspiration.   Yields 8 to 10 liters, at least 30 portions

Ingredients

Golden Chicken Soup

  • 3 pounds (1 and 1/2 kilograms) chicken bones

  • 2 meat bones or 1 bone and 1 piece flanken

  • 8 carrots, whole or cut into large chunks

  • 2–3 zucchini, whole or cut into large chunks

  • 5 onions, whole

  • 1 large celery root, quartered, or 2–3 stalks celery

  • 1 medium beet, peeled but whole

  • 2–3 cloves fresh garlic, or a shake of garlic powder (optional)

Directions

Prepare the Golden Chicken Soup

1.

In a 10-quart pot, place the chicken and meat bones. Fill the pot three-quarters of the way with water. Place over the flame.

2.

When the liquid is just starting to bubble and up until it reaches the simmering point, remove the grayish froth (scum) from the top. Do this process repeatedly until the surface of the liquid is free from scum. This results in a clear soup.

3.

Add the vegetables. Bring to a boil. Lower heat to very low (just be sure it’s a low boil) and continue cooking for 8 hours or overnight. Your house will be enveloped with the most delicious aroma ever!!!

4.

Remove all bones before serving the soup.

Tips:

This is meant to be a basic recipe. If you like to add other veggies, you can. Because the soup cooks for so long, the onions impart an almost roasted flavor and preclude the need for salt, though I like to add some kosher salt and white pepper after it’s finished cooking. You can also add fresh parsley after it’s cooked, if desired. Chicken soup freezes beautifully.

Notes:

The beet gives the soup gorgeous color. Don’t worry if your soup turns slightly red in the beginning. That will disappear. It doesn’t add beet flavor, either.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Golden Chicken Soup

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Kira Schuckman
Kira Schuckman
1 year ago

do you blend the vegetables with the broth once the soup is made?

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So}mouwmin
So}mouwmin
Admin
Reply to  Kira Schuckman
1 year ago

You actually don’t blend the vegetables according to the recipe. You can can either remove them and get the golden broth or add them in when serving each bowl.