Directions

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.
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.
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!!!
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.

Description:

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Golden Chicken Soup

Name: Golden Chicken Soup
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 30
Ingredients: 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)

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

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