A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.
Ingredients
- 1 chicken ( including giblets if included) cut into eight pieces
- 3.15 litres water
- 2 tbsps chopped mixed fresh herbs
- 1 small leek trimmed , washed and chopped
- 1 small swede chopped
- 4 sticks celery halved
- 1 large onion coarsely chopped
- 450 g carrots chopped
- sea salt and black pepper
To garnish:
- 110 g fresh or frozen peas
- 110 g lochoen or egg vermicilli
Servings:
Instructions
- First make the stock. Put the chicken into a large saucepan with the water. Cover, bring to the boil and simmer very gently for 5 minutes, carefully skimming off any scum which forms on the surface.
- Add the chopped herbs and all the vegetables except the carrots. Simmer very gently for 90 minutes, skimming from time to time.
- Remove the chicken with a slotted spoon and separate the meat from the bone, reserving it for the soup. Cover and simmer for a further 30 minutes then discard the vegetables. Cool the stock and chill overnight. Remove the solid fat that has formed on the surface.
- Transfer the stock to a large saucepan. Cover, bring to the boil and add the carrots. Check seasoning and simmer for 10-25 minutes until the carrots are tender. Meanwhile, cut the chicken into bite size pieces.
- Add the peas and lochoen oe egg vermicilli and cook for 5 minutes. Return the chicken to the soup and heat through. Serve.
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