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A quick and easy visual recipe for the best chicken soup you will ever taste or smell! Brought to you by Judy Slyper, Jewish cook extraordinaire. Check out her “Dumb Blonde’s Guide to Cars” and “Mom Ironing” videos too!
Judy Slyper’s Chicken Soup ingredients:
Chicken on the bone, cut up
2 carrots (or more)
2 parsnips
2 celery (stalks and/or leaves)
1 onion
1 sweet potato (optional)
Dill
Parsley
Water
Salt
Pepper
Chicken soup consomme
Video Rating: 4 / 5
Very easy recipe and I will try it. Please tell me what that spice you
added that was in the yellow box? Is this boil lion granules? Couldn’t
tell. Thanks!
What a sweet lady you are,very likable.I going to try this,Thank you very
much.
Great, however, in the future, please wash your hands properly with soap
after handling raw chicken. 
Bubbie, its a lot safer to cut veggies with a chef’s knife rather than a
boning knife. Especially when you are cutting hard vegetables like
parsnips and sweet potatos…
I dream of eating some this grand old dame’s soup…….
once I put a sweet potato in a chicken soup and it was awful, so i guess
it’s not for everyone
About 90% of this technique is fine, but this will not produce the clear
golden broth that is “Jewish penicillin”. First of all, the chicken should
be added to cold water & salt (without the veggies) & slowly brought to a
slight boil…not a rolling boil. The chicken will bleed into the water
(even it if is a kosher, supposedly bloodless, bird) and this blood will
coagulate into a gray foam & rise to the top of the water…rises because
it has some light fat mixed with it. If this is not skimmed off, the fat
will eventually separate from the foam and the foam will sink and make the
soup “muddy” looking. You should stand by the pot and keep skimming off
that foam until it stops being produced…not long, say 5-10 minutes. THEN
you should add the veggies and simmer until done. Any extra fat can be
skimmed off after the soup is finished and chilled in the fridge. A few
other tips…potatoes or sweet potatoes are not traditional in this soup
style. Kosher salt, which does not contain anti-caking ingredients, also
keeps the soup clearer. If you are going to add noodles, kneidlach (matzoh
balls) or kreplach (dumplings), these also should be cooked separately to
keep their starchy components from clouding the soup. Finally…I now
realize why my grandmother stored the broth, cooked noodles, veggies &
cooked chicken in separate containers…mixing them back into the reheated
broth just before serving…or, even, dividing up the cold ingredients into
individual serving bowls and topping that with the boiling, absolutely
clear broth.
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