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Chicken Soup (Jewish) I know its not about gardening.. Its a special re...

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If ever I am feeling down or have a bad bout of the flu, or even a nasty cold……I make this soup.
I know free range chickens can be expensive so I often use chicken thighs instead, it needs the bones for the goodness, (easier with thighs, only one bone per thigh.) Make sure you use plenty of fresh parsley…. and you can use whatever vegetables you have in the house, I put in swede, turnip, and parsnip, usually root vegs………………………….. * 1 fresh free range chicken cut into portions (or three fresh free range chicken carcasses from Fred’s – roughly chopped into four portions per bird)

  • 5 pints of water with 1 teaspoon of Marigold stock powder and 2 chicken stock cubes (or five pints of homemade chicken stock*)
  • 1 large onion (chopped)
  • 1 tablespoon of olive oil
  • 1 large clove of garlic (chopped fine)
  • 4 celery stalks chopped into 1 cm lengths
  • 650g of carrots chopped
  • 8 peppercorns
  • 1 teaspoonful of decent dried herbs (we use Provencal as these are really tangy)
  • A large handful of egg vermicelli (or any tiny pasta for soup)
  • Large handful of fresh chopped herbs

Method:

1. In a large saucepan sweat the chopped onion over a low heat in the olive oil for ten minutes, stirring occasionally. Add the chopped garlic and sweat for a further five minutes. 2. Add the chicken pieces, celery, peppercorns and Provencal herbs and cover with a) the water, stock cubes and marigold powder or b) the homemade chicken stock. 3. Simmer gently for an hour or so, until the chicken is tender. If you are using chicken carcasses only simmer for half an hour. Remove the chicken (a slotted spoon is best) and strip the meat from the bones (this meat will be added to the soup later). 4. Return the larger bones to the saucepan and simmer for a further 30 minutes. Remove the bones and leave the soup to cool down before putting it in the fridge overnight. 5. The next day remove the fat – it will have travelled to the surface and discard before bringing the stock to the boil, adding the carrots and vermicelli. 6. Five minutes before serving, add the chicken pieces and the chopped fresh herbs. Season to taste. 7. Serve and stand back to prepare for applause.

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Comments

 

you.ve got me really hungry now,
What time are you serving

16 Jan, 2009

 

Sounds yummy. Shall I bring my own bowl and spoon?

16 Jan, 2009

 

count me in too, that sounds delicious

16 Jan, 2009

 

Sounds great, I need something like that this time of year

16 Jan, 2009

 

What a great recipe...am in too please !

16 Jan, 2009

 

sounds good BB doesnt it, all we need now is some home baked bread mmmmmmm

16 Jan, 2009

 

Can just smell the bread big mug of soup , fire roaring - lovely what every gardener needs this time of year .

Must I really get a dose of flu to enjoy ?

Even have an old bread oven next to the fire but it leaks and room fills with smoke , not the best for that hacking cough that goes with flu.

16 Jan, 2009

 

That is so coincidental...Dotty. Ive been to my hairdresser today and she was talking about her mother making her Jewish penicillin for her tea, and she explained what she meant. Now you have given me the recipe Brilliant....How strange is that......Lol

16 Jan, 2009

 

Can we all come and taste, it sounds delicious,

16 Jan, 2009

 

You are all very welcome, usually make enough for three days, and no you dont need to be poorly to indulge, just the smell of it is enough to make you feel better.Milky that is so weird isnt it?

16 Jan, 2009

 

I hope the pot is really big DD 'cause I'm on my way too.

17 Jan, 2009

 

I also make a style of "Jewish penicillin" which is much loved by my Partner. When we go to "The Big Chorizo" (Santander) for a big shop in a supermercado we always get several packs of chicken carcasses. The butcher strips the chicken of the breasts and legs and the remaining carcasses are packed in 4s and sold for 1€ (at the moment just slightly under Β£1). My method is much the same as yours, DD2, but cheaper! The joy of it is when the carcasses have been stripped by a less-than-efficient butcher who leaves large pieces of breast meast behind. Yum!

17 Jan, 2009

amy
Amy
 

I love home made soups , and am always making huge pots , this sounds lovely Dottsy . do we get a free sample ? Mmmmm LOL

17 Jan, 2009

 

Mmmmm now i know what i'm making for my tea, it may not be like your soup, but i will have a big pan of stew on my cooker soon, mind you if you have some of your's left i'll come to you for my tea, sounds really nice, & its healthy for you.

17 Jan, 2009

 

Maybe that's what I need? I am still feeling the effects of the dreaded flu bug. Unfortunately, I don't even feel up to cooking so helpful husband will have to have a go at this recipe!

17 Jan, 2009

 

Spritzhenry so sorry to hear you are still feeling poorly, this flu has been a nasty strain this year, and it does linger on, but they do say that you should be immune for the next few years, I know we were after a particularly bad dose (Honkong)......and I would get hubby to make the soup for you, all the best. DD.

18 Jan, 2009

 

Sorry you are still feeling unwell,Spritz .Certainly Dd s soup sounds as if it might be just the ticket !

18 Jan, 2009

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