|Ready to serve!|
This fall, around the time of Yom Kippur, I came down with bronchitis that turned into pneumonia. Not fun!!! I have been a vegetarian for many years, but have experienced with some meat-eating these last few months. When nothing else was helping me get better, I decided the only possible cure would be my mom's Kosher chicken soup. Mind you, I have no idea how to cook meat, other than the occasional ground beef I make for my greyhounds. I thought chicken soup would be extremely complicated... what do you do with the bones? How do you fit the chicken in the pot?
My mom's recipe is actually extremely easy. It takes me around 10 minutes to get everything prepped and onto the stove. Then I can sit back, for around 2 hours while it cooks, knowing that I will have lunch and dinner for the next week or so, plus plenty to share! My mom, Freddi Pakier, teaches this recipe at one of her cooking classes. The chicken soup recipe is taught in her Diets Don't Work class. By the way, although she is in the San Diego area, she does come to Tucson from time to time, and can teach private classes in your own kitchen.
Note on quantity: If I want enough soup to have some to freeze, take to work for lunch all week and give a few jars away, I use 3-4 packages of Empire Kosher Organic Chicken Leg Quarters, which can be found at Trader Joe's. For this quantity, cook in a giant stock pot, as in restaurant-sized. For a more normal amount of soup, as in not feeding the whole world, you can use two packages of chicken leg quarters. My mom actually uses an entire whole kosher chicken... not cut up or anything; she just removes the skin and puts the whole thing in a pot.
|Everything in the pot, ready to cook.|
2 packages (or more) of Kosher Chicken Leg Quarters (or even better, Kosher organic)
1 medium-sized yellow or sweet yellow onion, roughly chopped
1 package (16 oz.) carrots, peeled and sliced
1 bunch celery, chopped
1 .75 oz. fresh dill, chopped
Salt and pepper for seasoning
Optional: Additional vegetables (e.g. sliced mushrooms, chopped kale, sliced okra or even organic frozen mixed vegetables)
1. Place all sliced vegetables and dill in large pot.
2. If desired, remove skin from chicken by rubbing a paper towel against it to loosen skin, then pulling it off. Place chicken in pot.
3. Cover generously with water, cover pot and bring to a boil.
4. Cook over low heat for 2 hours, or longer. The longer you cook the soup, the more marrow is extracted from the chicken bones, hence the greater the health value. If desired, add additional vegetable around the 1:45 mark. You can also add salt and pepper at this point. Taste the broth, and season to your taste... I am usually pretty generous with the pepper grinder.
5. Turn off heat. Using tongs, remove chicken pieces from pot. Let chicken cool enough to handle, then slide the bones out. The chicken should fall right off the bone. Return all of the chicken, sans bones, to the pot and serve.
|This version has sliced mushrooms, chopped kale and diced roasted green chiles.|