Although soup is a part of almost every culture, chicken soup has deep roots in Jewish tradition. An integral part of Passover meals and the basis for matzoh ball soup, chicken soup was often referred to as “Jewish penicillin” because it was the go-to dish for those feeling under the weather. Although anyone can make the soup from whatever chicken parts she has on hand, professional chefs use a whole chicken to take advantage of both white and dark meat as well as the many bones that lend flavor to the broth.
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Remove giblets and anything else in the cavity of the chicken. Rinse the chicken inside and out under cold, running water. If the pot is not large enough to accommodate the chicken whole, use a sharp knife to remove the legs.
Place the chicken, either whole or in pieces, in a large stockpot, followed by the vegetables, herbs and spice. Fill the pot to within 2 inches of the top with cold water. Set on the burner over high heat and cover with a tight-fitting lid.
Bring the water to a boil, and then reduce the heat until it comes down to a slow simmer. Cook for 1.5 hours. Remove the chicken from the pot. Remove all of the meat from the chicken and set aside.
Add the chicken bones back to the pot. Cover and simmer for an additional 1.5 hours. Taste the liquid frequently during this part of the cooking process, adding kosher or sea salt as desired. Remove the pot from the heat.
Use a slotted spoon or mesh ladle to remove as many of the large pieces of bones and vegetables as possible and discard. Line a large bowl with two layers of cheesecloth, making sure that a few inches of cheesecloth hang over the sides of the bowl. Slowly pour the broth from the pan into the bowl. Grab the edges of the cheesecloth and lift it straight out of the bowl to remove the small bits of bones, herbs and spice and leave you with a clear broth.
Rinse out the stockpot, return the broth to the pot and place it on the hot burner. Shred or cut the chicken into bite-size pieces and add them to the broth, along with any rice, vegetables or noodles desired in the finished soup. Simmer until everything is heated and cooked through.
REFERENCES & RESOURCES
- "Joy of Cooking"; Irma Rombauer and Marion Rombauer Becker; 1931
- "USA Today"; Chicken Soup: Long Simmered in Tradition; Charlotte E. Tucker; March, 2004
- Guardian.co.uk; How To Make Perfect Chicken Soup; Felicity Cloake; January 2011
- JamieOliver.com: Feel-Good Chicken Broth