September 05, 2016
Comfort Food, Dinner, Lunch,
Soups/Stews, Poultry, Chicken, Vegetables, Jewish, Entertaining, Fall/Autumn, Hanukkah, Passover, Rosh Hashanah, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Bone-in Pieces, Kosher Meat more
Add toRecipe Book
Add toShopping List
"This recipe was given specifically from a request of mine for a good tried-and-true Jewish chicken soup back in 1998. It was given over the radio waves by a caller to the Yankee Kitchen radio show hosted by Gus Saunders on the AM dial. This show was specifically designed as an exchange of recipes from those living in the New England/Boston area lucky enough to catch the program. Some outside of the area were also able to catch it (through special radio's or something). I miss this show ALOT! The caller who obliged me with this recipe was "Mindy's Mom" who I believe her real name was Avery, but not too sure on that as too many years have gone by.
I haven't yet made this soup and shame on me as it sounds like a winner. How can it not be, Mindy's Mom was Jewish and had been making this for many, many years. Seeing that the weather is soon to change from summer to fall, it is at the top of my list of MUST MAKES. Note that the amounts of servings which I've placed are an approximate amount, because I'm not sure on the precise servings once the soup has been reduced."
Remove visible fat and skin from chicken thighs. Place thighs and giblets into a large soup pot. Add the chicken stock. Bring to a boil and reduce to simmer. Cook uncovered for about 1 hour. Skimming fat occasionally while soup is simmering.
Add all the vegetables and herbs (using all ingredients up to the black pepper. Do not add the ginger root or vegetable flakes at this time).
Leaving pot partially covered, simmer for 1 1/2 - 2 hours, until ingredients are fork tender.
Once the soup has finished it's cooking process and you have turned off the flame, IMMEDIATELY remove the dill and green pepper (this will allow the soup not to become bitter).
Remove chicken and cut up into bite-size pieces or shred; discarding bones, cartilage, etc.. Remove giblets and cut up into pieces. Set both aside and reserve.
Place soup into the refrigerator overnight so that fat will solidify. Remove fat from top of soup.
Return chicken back into soup again before heating it back up again.
Soup freezes well.
NOTE: It appears that it is no longer easy to find dried vegetable flakes in your local supermarkets. I remember seeing it and my mom used to have it in her pantry. I've looked in a few places in my area and came empty handed, thus I ordered it online through Amazon. Depending on your area, it may not be so difficult.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
Parmesan in meatballs? One word: brilliant. You know when you’ve been eating...
Can I share a secret? It is a bit embarrassing, but with every good embarrassing...
I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest...