GG's Homemade Chicken Soup
Good news everyone! Grandma Edzia has given me permission to share this recipe with you all in the hopes it helps ease some of the tensions during this uncertain time in our world. This soup has been in my husband’s family for GENERATIONS and has helped cure even the worst sicknesses (I am very serious about this). Jewish penicillin can be used not only to cure any ailment but also broken hearts. The soups goodness is not up for debate- it is fact, it is science, it is math. 1+1= grandma Edzia’s chicken soup! Below is the recipe so please use it in good health!
What you need: 6 chicken breasts on the bone, 4 Turkey necks OR 2 legs if you can’t find necks (best to use kosher chicken/turkey bc of salt content), Dill, parsley, cilantro, 4 large carrots, 2 leeks, 1/2 celery root, 3 parsnips, 1/2 Savoy cabbage and salt. Something to note before we start: Steps 1-4 are for CLEANING purposes not cooking purposes. The goal is to have as CLEAR of a soup as possible so these steps are VITAL to outcome of the soup. NO SKIPPING!
Directions
In large pot bring water to boil and let turkey cook for 3-4 min.
Pour out water and wash Turkey with cold water.
Wipe out the pot, put chicken in and bring water to boil. Put chicken in for 3-5 min- then wash with cold water.
Wash pot.
Put turkey and chicken in pot with water and salt and bring to a soft boil.
Take a spoon and remove all foam, red spots or any other debris out of pot while boiling.
Once water is clear, add all vegetables except for dill, cilantro, parsley and savoy cabbage.
Important note*: DO NOT CHOP ANY VEGETABLES. Other than celery root you peel and halve.
After cleaning veggies add carrots, parsnip, celery root, and leeks to pot. Let cook making sure that the soup looks very clear before adding the vegetables.
Wait 20 minutes and add herbs.
Cover pot 3/4 of the way. Add water depending on how big your pot is. Lower heat to low flame and let cook for 3 hours. Add salt and keep tasting every hour to see if needs more salt.
In the last 30 minutes of cooking add in Savoy cabbage.
Taste & make sure soup has enough salt.
When soup is finished strain it into containers and if you wish to use chicken & veggies that were cooked into the soup, strain them in separate containers and add in amounts preferred as you heat the soup for yourself.
Important note* only reheat portion of soup that you will eat at that moment because otherwise soup will get sour.
White rice or any small pasta goes well as noodles to put in the soup.
This recipe is actual GOLD. Please pass it along and tell your loved ones about Edzia’s immune boosting chicken soup!