Jewish Chicken Soup Nigel Slater Recipes

JEWISH CHICKEN SOUP

Steps:

• Put 1-2 carrots, 1-2 stalks of celery, 1-2 onions, a few sprigs of parsley, 1-2 bay leaves, and the chicken (plus giblets) in a large pot. The vegetables should be clean but left whole, except if required to fit them into the pot, with the onion skin removed. If you used a whole chicken, remove any giblets inside the body cavity. If the giblets are in a small bag, remove them before adding to the pot.
• Fill the pot with water, leaving 1-2 inches at the top so the soup won't bubble over. Add the teaspoon of salt and a few turns of ground pepper.
• Partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it. I do that several times in the first 20-30 minutes after the soup has come to a low boil. This foam contains fat, so do not clog your sink drain by pouring it down there. Instead, put it in a disposable container or empty can in your freezer, and then throw it out.
• Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup starts out with no color (it's just a bunch of stuff floating in water) and gets yellower and more delicious as it simmers. The soup is done when it develops a light golden color and tastes rich and chicken-y.
• If you like the soup clear, ladle it into a strainer or colander lined with a doubled-over piece of cheesecloth. Some folks cut up the chicken and mash the vegetables that have cooked for hours and return them to the soup, but I don't. In any event, take them out, either cut/mash them and return them to the broth or set them aside.
• Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.
• See note about skimming off the fat after refrigerating the soup.
• To serve, bring the soup back to a boil. If you're adding raw chicken in small pieces, add those pieces now. Let them cook at a low boil for about 3-4 minutes, then add small pieces of carrot, celery and any other vegetable bits that you would like in your soup, along with egg noodles any type of tiny pasta that will cook in about 5 minutes or cooked rice. Continue cooking for 5 minutes, add any garnish (I use chopped parsley or fresh dill) and serve.

CHICKEN SOUP

Steps:

• Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
• Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)
• Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
• Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

JEWISH CHICKEN SOUP

Steps:

• Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
• In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
• Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
• While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

JEWISH CHICKEN SOUP WITH HORSERADISH DILL MATZO BALLS

Steps:

• The day before you want to serve the soup, put the whole chicken in your largest lidded pan. Add sufficient cold water to cover by at least 1cm. Bring the water to a boil over a high heat, skimming off (and discarding) any foam with a big metal spoon. While it's boiling, halve the onions through the roots (leaving the skins on - they will add colour). As soon as it starts to boil, add the onions and remaining soup ingredients plus 1 tbsp salt. Turn down the heat to a very low simmer, partially cover the pan and leave to cook gently for 1 hr 30 mins, until you see the meat on the chicken's legs start to come away from the bone. Depending on how large your pan is you may need to drain a little water off to fit the vegetables in, so it doesn't overflow.
• Use two forks to carefully remove the chicken from the pot, leaving the veg behind. Strip the meat from the bones, tearing some of the chicken into pieces to serve in the soup (save the rest to use in salads, sandwiches or pies). Return the bones and cartilage to the pot and simmer gently for a further 1 hr-1 hr 30 mins. Strain the soup into a large container or pan. If they are still in reasonable shape, lightly scrape the peel from the carrots and slice them to go in the finished soup - keep refrigerated until needed. Discard the other vegetables and the bones. Leave the soup to cool completely then refrigerate overnight.
• By morning, the fat will have risen to the surface - skim it off, pop it in a dish and refrigerate it. This is known as schmaltz, which you'll need to make the matzo balls. (You can use what's left over to make roast potatoes.) Taste the soup to see if it has enough flavour. It may need to be reduced a little by boiling it rapidly, then seasoning.
• To make the matzo balls, use a fork to beat the eggs with ½ tsp salt and a few grinds of pepper. Stir in the schmaltz, matzo meal, 2 tbsp chopped dill, horseradish and 60ml chicken soup. Fold into the egg mixture (it will be quite sloppy). Cover and refrigerate for at least 30 mins to hydrate the matzo meal and firm the mixture enough to handle. Scoop heaped tablespoons of the mixture and, with moistened hands, gently roll into balls. Put them on a plate or on a tray lined with baking parchment. You should end up with 12 matzo balls.
• Fill a wide pan with cold water and season with 1 tbsp salt. Set it over a high heat to boil, then transfer the matzo balls, one by one, gently into the water. Turn the heat down to a simmer. Cover with a lid (preferably a glass one) and leave for 30 mins. Do not be tempted to peek too soon. They are done when they have puffed up and when you cut into one, it should be light all the way through to the centre.
• If including fresh carrots in the soup, slice them into 2cm-thick discs and add them to the soup pot with the chicken pieces. Simmer for 10-15 mins to soften the carrot and heat the chicken. If using the carrot from the stock, add for the last 3 mins to heat up. When the matzo balls are ready, carefully remove them from the pot using a slotted spoon and put two (or three) in each bowl. Ladle over the hot chicken soup. Sprinkle with more chopped dill to serve.

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Bring water to boil, add chicken, return to boil (covered).
• Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
• Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
• Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
• Remove from heat and allow to cool.
• Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.