I was lucky to grow up with two full time working parents and we sat down to dinner every weeknight at 6:15pm. My mama cooked up a storm on Sunday’s and would supplement the soups, meats and starches with fresh vegetables throughout the week. Our meals weren’t exotic or exciting, but warm and steady staples that allowed us to eat together as a family.
As with many other Eastern European families soup was a constant at our house. So much so that my niece, Sandra, wrote an article about it a few years ago! Chicken soup made a regular appearance on the schedule of soups, but mama also made it when one of us was sick. My sister and I would dutifully drink our soup while simultaneously making mocking comments about mama’s Jewish penicillin. Now, as a parent myself, I mock no more.
These days, we have chicken soup whenever the urge hits us… but rest assured that whenever someone starts to sniffle, chicken soup is definitely making an appearance at our house!
Traditional Chicken Soup with Egg Noodles
My kids grew up eating grandma’s chicken soup because I simply couldn’t make it as well as she did/does. That’s the truth. A few years ago I asked my mama to write down the recipe and she did…. with commentary. Sharing the recipe is like sharing an actual piece of my heart. My mama is the most important person in the world to me and I’m so lucky that she gets to be such an active part of my kids lives.
Chicken Noodle Soup
Traditional Chicken Soup (Бульон)
Baba Emma’s/Deda Yasha’s Chicken Soup (Bulon)
For our dear children and grandchildren
Makes 15-18 bowls of soup
(1) Bell & Evan’s organic while chicken
(1) Big pot of water (approximately 12-14 cups of water)
(1) Large onion, whole, skin removed
(4) Celery sticks, cleaned and halved
(3 or more) Carrots, peeled (more if you like a sweeter soup)
Freshly Ground Pepper
Optional: Cooked egg noodles or matzo balls
Love: the more the better
1. On the day of cooking Deda Yasha buys the freshest-prettiest Bell & Evan’s organic whole chicken.
2. He takes off skin from the chicken and cuts it in portions.
3. Baba Emma washes thoroughly every piece of chicken with cold water lets it stay for a while in the cold water and then rinses it again.
4. Put all chicken parts in a big pot with cold water and bring it on the medium heat to a smooth boil, BUT BEFORE it will boil you MUST take off-out ALL “soapy” stuff from the surface.
5. Add the thoroughly washed vegetables and depending on their future use either cook them until they are very soft and gave all their taste to the soup or take out carrots so they will be not too mushy.
6. During this slow simmering add salt, pepper to your taste (don’t over-salt it, please).
7. Let chicken soup simmer for about 40-60 minutes on “low”: it should be very clear.
8. Take it off from the stove, let it cool off a little bit and take out all veggies with the DRY utensils. NEVER go with the wet serving spoon into the soup, it will sour the soup! Bring to room temperature before refrigerating.
9. When you make it with Love it tastes even better!!!
-When plating, cut up vegetables and chicken. Add noodles or matzo balls.
Eat, Drink & Be Yummy!