JEWISH CHICKEN SOUP RECIPE RECIPES

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JEWISH PENICILLIN | CHICKEN RECIPES | JAMIE OLIVER



Jewish penicillin | Chicken recipes | Jamie Oliver image

I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person. You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe. Heaven in a bowl.

Total Time 2 hours 45 minutes

Yield 10

Number Of Ingredients 14

1 x 2.5 kg free-range chicken
3 medium onions peeled and roughly chopped
3 carrots peeled and roughly chopped
3 sticks of celery trimmed and roughly chopped
4 cloves of garlic peeled
4 fresh bay leaves
a few sprigs of fresh thyme
2 handfuls of Jewish fine egg noodles or spaghetti broken into bits
1 small bunch of fresh flat-leaf parsley
1 small bunch of fresh dill
4 large free-range eggs
4 tablespoons chicken fat
½ teaspoon freshly ground black pepper
130 g matzo meal (or matzo crackers, blitzed to a fine powder)

Steps:

    1. Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
    2. Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
    3. To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
    4. When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
    5. When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.

Nutrition Facts : Calories 525 calories, FatContent 34 g fat, SaturatedFatContent 9 g saturated fat, ProteinContent 36.9 g protein, CarbohydrateContent 18.5 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK



Chicken Soup Recipe | Ina Garten | Food Network image

Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.

Provided by Ina Garten

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Yield 10 servings

Number Of Ingredients 22

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls, (see recipe)
4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze. 
  • To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
  • Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

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    4. Separate the meat from the bone and set aside 2 cups of shredded chicken for your soup (any leftovers can be used in chicken sandwiches).

    5. Measure out your stock – you should have roughly two litres. If you have more, you can reduce the liquid. If you have less, just add extra water. Now you are ready to make your soup.

    6. To make the soup, add the finely chopped celery, carrots and a dash of olive oil to the bottom of a cooking pot on a medium heat. Let it saute for 3-5 minutes or until the vegetables soften.

    7. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further.

    8. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.

    Frugavore's tip: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.

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    7. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further.

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    Time saver: As a short-cut you can buy ready made stock and use chicken breast or leftover roast chicken. However, using a whole chicken is more economical and also provides leftovers for the next meal.

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