Bubbie's Chicken Soup

Chicken Soup is a staple in Jewish cuisine. It is so popular that everyone, Jews and non Jews alike, love chicken soup. It is especially great when you are feeling unwell or to keep warm during those winter days. But it is also a staple for Shabbat dinner and holidays. I am sure everyone thinks their Bubbie makes the best chicken soup, but I have yet to taste anyone’s chicken soup that is better than this one. Lucky for you, I am going to share all my family secrets.

The main secret ingredient is a turkey leg. Yup, you read correctly, a turkey leg in your chicken soup. It adds a depth of flavour. The second main secret is to pre-boil the meat to eliminate the fat and toxins, pour out the entire pot of water, rinse the meat and then start from the beginning adding all the rest of your ingredients at that time. This results is a beautiful clear broth, not oily and/or fatty. The rest is usual chicken soup ingredients, chicken bones, carrots, celery, onions, parsnip, parsley, spices and my own addition, dill.

My modern self has tried to make this chicken soup easier for myself, I have tried it in the slow cooker and the instant pot, but the old fashioned way is the best! Slow simmer on the stove top gets the best depth of flavour. So grab your largest soup pot and get started, because in 2-3 hours you will have a chicken soup worth gossiping about all winter long!

Bubbie’s Chicken Soup

Yeild: 10 bowls of soup (approx.)

INGREDIENTS:
2 pkgs of chicken bones (4 carcasses)
1 turkey leg
3-4 carrots, peeled
2 onions, peeled, cut in half
3 celery stalks, cut in half
2-3 parsnips, peeled
Bunch of fresh parsley and/or dill, tied together with a string
4 tbsp chicken soup powder
Ground pepper, to taste

DIRECTIONS:
1. In a large soup pot, place the chicken bones and turkey leg, fill with water and boil until you see a lot of the fat and toxins rise to the top.
2. Dump out the dirty water, rinse off the meat and then place back into pot.
3. Add in the carrots, onions, celery, parsnip, and fresh herbs.
4. Fill the pot with enough water to cover all the ingredients and reach the top without overflowing.
5. Add in the chicken soup powder and pepper.
6. Bring pot to a boil, then lower to a simmer and leave covered for 2 hours.
7. Once complete, strain all the broth out of the pot. Keep some carrots and/or turkey to cut up into the soup.
8. Serve with noodles and/or matzo balls. Enjoy!

Matzo Balls

INGREDIENTS:
1 pkg matzo ball mix
2 eggs
2-4 tbsp of vegetable oil (follow box directions)
½ tsp baking powder
1 tbsp dill

DIRECTIONS:
1. In a large bowl, empty the contents of the matzo ball mix. Follow the directions on the box- usually says to add eggs and oil.
2. Add in ½ tsp baking powder and fresh dill.
3. Place mix in fridge for a minimum of 30 minutes (this is what helps you get a fluffy ball).
4. Boil water in a large saucepan. Once it comes to a boil, scoop out about a ½ tbsp of matzo ball batter. Roll into a ball and drop into the water. Complete until all balls are formed.
5. Cover and let boil for 20-30 minutes until matzo balls cooked through and fluffy. Enjoy!