The Atlas Family’s Homemade Chicken Soup (Harper and Ollie’s favorite dinner) is a recipe that has been passed down by word-of-mouth through the generations, and each new recipient adds their own flair.
“Chicken soup is a staple on our holiday tables and has been for generations. On Passover, we add matzoh balls and on Chanukah, we serve the soup with a side of latkes. We always include chicken soup when we break-the-fast on Yom Kippur, as it comforts and nourishes! We make this soup for beloved friends and family when someone is feeling under the weather; it is often referred to as Jewish Penicillin.” – The Atlas Family
Print
The Atlas Family’s Homemade Chicken Soup
Ingredients
Scale
- 1 whole chicken (5–6 pounds)
- 5 carrots (peeled, not cut, and without the tops, so you can fish them out later)
- 3 stalks of celery (washed and cut in half)
- 2 onions (peeled and cut into large pieces)
- 1 bunch of Italian parsley
- 2 leeks (white and light green parts, split and washed)
- 5 parsnips (peeled and cut into large pieces)
- 2 baseball-sized celery roots (peeled and cut into large pieces)
- 1–2 shallots (cut large)
- 4 tbsp salt (adjust to taste at the end)
- 1 medium rutabaga (peeled and cut into large pieces)
- Optional add-ins: Matzoh ballsBrown riceDumplingsNoodles (ramen, orzo, or egg noodles)Sautéed vegetables (zucchini, greens, tomato, etc)A squirt of lemon
Instructions
- Prepare the vegetables as described in the ingredient list.
- Add the whole, raw chicken and all of the vegetables, the parsley and the salt into a large stock pot.
- Add water to just cover all of the ingredients.
- Bring the pot to a boil and then reduce to a simmer (medium-low heat). Simmer for 2 – 3 hours.
- Skim the foam as best you can throughout the cooking process. Add water if the chicken is not submerged when pushing it down with a spoon. If the water continually gets too low, you can cover the pot.
- After 2-3 hours, remove the chicken and the carrots and set aside. Strain the soup through a colander. Press out all the broth you can from the veggies (FLAVOR!) and add it to the soup. Discard the remaining vegetable pulp.
- Remove the bones and skin from the chicken and cut up the carrots into small pieces.
- Prepare a bowl of soup with broth, cut-up chicken, cut-up carrots and some of the optional add-ins
- ENJOY!!!!!!! SLURP!!!!!! (use or freeze within 3, days in my opinion)
- Category: Main Courses
- Cuisine: Jewish
