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Chicken Soup

Craving a simmering, comforting bowl of hearty soup? Amy's grandmother has just the trick. Bubbe's chicken soup recipe is a family cure-all for anytime anyone is sick, sad or just wants something that makes them feel at home. It's truly magical.

4377c0650102a191687eb3fd28cfb794By Amy

Prep
Cook
Serves 0person
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Ingredients
1
4 1/2 - 5 pound chicken and giblets, cut in quarters with wings and legs disjointed
1
slice breast of beef flanken
1
beef knee bone, split
4
stalks celery, leaves and all, cut into halves and scraped
1
knob celery, pared and quartered
1
large petrushka (root parsley) with leaves, pared and washed well
4
large carrots, scraped and cut in half lengthwise
4
large onions, quartered
salt to taste
white pepper to taste
small bunch of fresh curly parsley, tied with a thread
chopped fresh dill
Directions
1.
Cover flanken and bone with salted water and bring to rolling boil, uncovered, in a 2-quart saucepan. Boil 10 minutes. Remove from stove and place in colander under cold running water. Wash well and scrape off all scum and brown spots. Set aside on paper towel.
2.
In a big pot (about 6 quarts) place chicken, giblets, flanken, bone and all vegetables (except curly parsley, which goes into a container covered with cold water and is placed in the refrigerator).
3.
Cover the meat and vegetables with boiling water, bring to a boil, lower heat, and simmer 1 hour, covered. At the end of an hour, add salt and white pepper to taste. Drain parsley and add to soup.
4.
Cover and cook until beef and chicken are tender. (But don't overcook!) Water can be added during cooking if necessary.
5.
Remove chicken, beef and vegetables to a platter to be served separately, accompanied by horseradish, and sprinkled with chopped dill. Serve with luckshen, kreplach, knaidlach, or one or more of the other soup garnishes in the following section.

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