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–+ servings
Brodo di pollo - The Best Jewish Chicken Soup

The Best Jewish Chicken Soup

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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course First Course
Cuisine Jewish
Servings 4

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 2 celery ribs
  • 1 garlic clove
  • 1 onion
  • 1 leek
  • 1 kg chicken (details below)
  • 2 carrots, peeled and cubed
  • 1 parsnip, peeled and cubed
  • 1 potato, peeled and cubed
  • 1 handful of parsley
  • 1 small bunch of dill (optional, I actually hate it)
  • 1 rosemary sprig
  • 2 bay leaves
  • 1 tsp powdered turmeric
  • 1 tbsp salt
  • 1 peppercorn

Instructions
 

  • Grab your onion, garlic, celery, and leek, and chop them finely with your food processor. You can leave some veggies whole if you enjoy eating them along with your soup, but for the most flavorful broth, I like to include ground, sautéed veggies.
    2 celery ribs, 1 garlic clove, 1 onion, 1 leek
  • Place a large Dutch oven or pot over medium heat and add in the oil. Let the oil warm up for a minute, then add in the ground veggies. Sautée, stirring occasionally, for about 10 minutes minutes until the onion becomes translucent.
    2 tbsp extra-virgin olive oil
  • Thrown in the pot all of the other ingredients listed, and cover with about 2 quarts of water.
    1 kg chicken (details below), 2 carrots, peeled and cubed, 1 parsnip, peeled and cubed, 1 potato, peeled and cubed, 1 handful of parsley, 1 small bunch of dill (optional, I actually hate it), 1 rosemary sprig, 2 bay leaves, 1 tsp powdered turmeric, 1 tbsp salt, 1 peppercorn
  • Bring the liquid to a boil, then reduce heat, and simmer for at least one hour: the longer the soup cooks, the better it tastes. If you own a pressure cooker feel free to use it to speed up the cooking.
  • Pour the broth through a fine kitchen strainer. Gently take out the cubed vegetables and the chicken, and discard the smaller vegetables and the herbs. Pull the chicken meat from the bones, and discard the bones.
  • Refrigerate the broth for 8 hours or overnight, then skim the fat from the surface, unless you want to have it straight from the pot and full of fat - not as clear but a lot more nutritious.
  • Enjoy your soup on its own, with veggies and chicken on the side, or cook rice, pasta, or matzo balls in it to turn it into an ever richer meal.
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