How To make Bubbies Chicken Soup
Large Fowl; 6 lbs 1 Lg Kettle (10-12 qt.)
-Water; cover and bring -to a boil -Prepare 1 Lg Onion,
3 Celery stalks
1 Parsnip,
1 bn Carrot
1 bn Dill
1 bn Parsley; (a bunch of each).
Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy, NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too. Elaine Radis, Prodigy Food & Wine Board
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What could top the delectable scent of matzo ball soup and rendered chicken fat caramelizing onions mixed with the sweet aroma of classic New York Cheesecake smothered in gorgeous strawberry compote? Our City's finest chefs sharing their family stories, recipes and amazing food samples to the adoring crowd that filled Kanbar Hall for Beyond Bubbie's Kitchen. Sorry you couldn't be there....there were no leftovers.
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Traditional chicken soup with matzo balls, just like Nanna Bloom used to make!
Julia's Sunday Dinners #6 - Chicken Soup Part 3/3
Chicken Broth
Raw chicken carcass or whole chicken
package of soup greens including:
1 yellow onion
Carrots
Parsnip
Turnip
Fresh Dill
Fresh parsley
Mushrooms
Salt and pepper to taste
Put all ingredients in to 8 qt stock pot.
Barely cover with water and bring to a slow simmer for about 1 hour.
Skim off fat from the top of soup every 15 minutes.
Then take a strainer of some sort and place it in another pot on the stove. Pour soup into strainer. (If you have a cheesecloth, you can use that to drain the soup at this point, instead of the strainer, thus eliminating the use for the next step.)
Then take the soup and pour it through a smaller strainer, coffee filter, or any other very fine strainer.
Serve with matzoh balls or reusue the vegetables and add some pasta and have a chicken noodle soup.
Spinach Matzoh Balls
3 Large Eggs
1 1/2 tablespoons water
1 teaspoon baking powder
3/4 teaspoon sugar
1 teaspoons salt
1/8 teaspoons black pepper
1 cup unsalted matzoh meal
5 tablespoons chicken fat
1/4 cup frozen spinach, thawed and drained.
Mix all ingredients in medium sized bowl.
Cover with plastic wrap and chill in refrigerator for at least 30 minutes.
Fill 2 or 3 quart sauce pot on stove and bring to a slow rolling boil.
Take mixture and form into balls about 3 cm in diameter. The balls will double in size when cooked.
Drop formed balls gently into boiling water individually. Boil for about 5 minutes and remove.
Place in your favorite broth.
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Introducing Mama Chef Blanche with her 5 minute prep time of comfort food, made from scratch, chicken soup which has very few calories and lots of taste.