FINYS TRADITIONAL JEWISH CHICKEN SOUP

This is genuine Jewish chicken soup, although you could add other things to it, and I mention these at the end of the recipe.

It is extremely economical to make, and you can actually use any raw vegetables other than the ones on the list. 

Make it and freeze it, as it freezes well, and is also handy for use in cooking when you need chicken broth.  You can also add other things like noodles, Knoedel and the like to this soup.

It is once again a recipe that is only limited to your imagination.  It always works out no matter what you put into it and you cannot have a failure with this recipe.

I usually make it the day before I want to use it, put it in the fridge and then skim off the fat before heating it up again.

This is the real Jewish chicken soup that is meant to be "good for the soul".

Preparation Time: 35 minutes plus cool overnight
Cooking Time: 120 minutes
Makes: 10  servings

Ingredients
4 chicken frames (or you could use a boiler)
1 skinless chicken maryland, or similar
Handful of chicken giblets
Handful chicken necks
3 carrots
1 - 2 onions
2 - 3 sticks celery
Turnip
2 tsp chicken stock powder (optional)
Parsley
Bit of broccoli (optional)
Salt and pepper to taste

Method
Clean the giblets and necks, taking off any loose fat.  Then clean the chicken frames, taking care to clean the inside thoroughly.

Wash the vegetables and peel those that need peeling.  Cut them up slightly (easier to find later if they are big). Put these in with the cleaned chicken in a large pot.

Cover this with cold water to about 3/4 of the way up.  Bring it to the boil, and simmer as low as you can for about 2 hours.  If a scum forms when it first starts to boil, remove this.

Allow to cool in the pot, and then strain -I take out the chicken before straining and also the large pieces of vegetables.

Strip the chicken from the bones and reserve for something else (I made chicken pies from the vegetables and the chicken, and my next recipe tells you how to do this).  Mash the vegetables partly, if you are going to make these pies.

Put the strained soup in the fridge overnight so the fat rises to the top.  Mine had very little fat as I took most of it off before I cooked the soup.

Take the white fat from the top and discard, and add whatever you want to this -it could be a rice noodle, or pasta, or you could even cut up the vegetables and put them back in the soup.  Traditionally however, this soup is served with the giblets, and Matzoh balls, which can now be bought quite easily in a ready to make mix.

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