The ultimate chicken soup

recipe

The ultimate chicken soup

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'The secret of any good soup is in its stock,' says Denise Phillips, author of The Jewish Mama's Kitchen. 'So make sure to use the best that you can. The longer the soup cooks, the more flavourful it will be'

fleishik: contains meat
Passover-friendly
Must be made at least 1 day in advance / can be frozen up to 1 month

Adapted with permission from The Jewish Mama's Kitchen: 100 Authentic Home-style Recipes by Denise Phillips, MQ Publications, £14.99.

Ingredients

1/2 boiling fowl, 1 raw chicken carcass
1 packet (about 225g) chicken giblets
2 turkey necks (about 225g total), cut into small pieces
6 litres water
4 medium carrots, peeled and thinly sliced
5 celery sticks, thinly sliced
2 parsnips, peeled and cut into large slices
2 turnips, peeled and thinly sliced
1 swede, peeled and thinly sliced
2 onions, unpeeled, halved
2 small tomatoes, halved
4 tablespoons chicken bouillon powder or 3 chicken stock cubes
2 tablespoons kosher salt
3 fresh or dried bay leaves
3 black whole peppercorns

Serves: 12 Preparation: 20 Cook Time: 180 Total Time: 200min

Directions

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Divide the fowl into large pieces.
Place all the ingredients in a large stockpot. Bring to the boil over a medium-high heat. Reduce the heat to low and simmer for three hours, occasionally skimming off the fat from the surface of the mixture (the fat may be chilled up to three days and used in other recipes).
Remove from the heat and leave to cool until warm. Place a large sieve over a large saucepan. Strain the soup mixture. Gently remove the vegetables that are still intact from the sieve and place in the stock. Remove the chicken meat and reserve for another meal. Discard all other ingredients in the sieve.

Source: The Jewish Mama's Kitchen