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Authors: Sharon Lebewohl
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into 3-inch pieces
1 whole chicken, thoroughly rinsed
Salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
¼ teaspoon pepper
1 bunch of dill, cleaned and tied with a string
1. Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if itâs tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
3. Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
4. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
5. Strain the soup, and discard everything solid except the carrot.
6. Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Other options: Add cooked noodles, rice, kasha, or matzo balls .
Note: The Deliâs recipe calls for both a whole chicken plus 1 pound of chicken parts. You can, however, use just 1 large chicken and cut off both wings, the neck, and a leg to use as parts.
C HICKEN SOUP is more than just a food; itâs a defining Jewish-mother ritual. Herewith, a few examples of its arcane etiquette from humorist Myra Chanin, who has written an entire book on the subject.
Set out bowls and serve everyone soup. When they ask why you arenât joining them, tell them youâll eat after you finish cleaning the kitchen.
After everyone agrees that this is absolutely the best soup they have ever tasted, wait forty-three seconds and ask if they are
sure
the soup was all right.
 â¦Â understand that your daughter is too busy with her important work to ever serve the child anything but canned.
From
Jewish Penicillin: Mother Wonderfulâs Chicken Soup
(101 Productions, © 1984).
Chicken Soup with Chickpeas, Potatoes, and Spinach
SERVES 8
This is a variation on the Deliâs famous chicken soup, directly above. The first nine ingredients (everything but the dill) are the same, so we havenât listed them here again. Prepare as the above recipe through steps 1 and 2.
ADDITIONAL INGREDIENTS
2 teaspoons cumin
1 pound red potatoes, peeled and cut into 1-inch chunks, ¾-inch thick
2 tablespoons olive oil
1 cup cooked chickpeas (preferably made fresh)
4 cups fresh spinach, very thoroughly washed
2 tablespoons fresh lemon juice
FOR THE GARLIC TOAST
French or Italian loaf, cut into ¾-inch slices
Fresh garlic cloves, crushed
Extra-virgin olive oil
Salt
Margarine
FOR THE ROUX
3 tablespoons corn oil
¼ cup flour
1 and 2. See chicken soup recipe above, steps 1 and 2.
3. Add onion, carrot, parsnip, salt, pepper, and cumin. Let soup simmer for 1 hour and 15 minutes. While the soup is simmering, boil potatoes in a separate pot until just cooked but firm. Drain potatoes, remove them to a bowl, and set aside. Also prepare the garlic toast for baking. Place bread slices on a double sheet of aluminum foil, and spread about ¾ teaspoon crushed garlic on each slice. Drizzle each slice well with olive oil, sprinkle lightly with salt, and top with thin slivers of margarine. Set aside.
4. When the chicken cools, remove skin and bones and cut into bite-sized pieces; set aside.
5. In a shallow baking dish, toss the potato chunks in olive oil, and broil for about 10 minutes, turning once so that they brown evenly. Keep an eye on them, so they donât burn. Remove potatoes to a covered dish, and set aside on an unlit burner. Adjust oven temperature to 375 degrees (the heat from the oven will keep the potatoes
1 whole chicken, thoroughly rinsed
Salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
¼ teaspoon pepper
1 bunch of dill, cleaned and tied with a string
1. Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if itâs tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
3. Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
4. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
5. Strain the soup, and discard everything solid except the carrot.
6. Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Other options: Add cooked noodles, rice, kasha, or matzo balls .
Note: The Deliâs recipe calls for both a whole chicken plus 1 pound of chicken parts. You can, however, use just 1 large chicken and cut off both wings, the neck, and a leg to use as parts.
C HICKEN SOUP is more than just a food; itâs a defining Jewish-mother ritual. Herewith, a few examples of its arcane etiquette from humorist Myra Chanin, who has written an entire book on the subject.
Set out bowls and serve everyone soup. When they ask why you arenât joining them, tell them youâll eat after you finish cleaning the kitchen.
After everyone agrees that this is absolutely the best soup they have ever tasted, wait forty-three seconds and ask if they are
sure
the soup was all right.
 â¦Â understand that your daughter is too busy with her important work to ever serve the child anything but canned.
From
Jewish Penicillin: Mother Wonderfulâs Chicken Soup
(101 Productions, © 1984).
Chicken Soup with Chickpeas, Potatoes, and Spinach
SERVES 8
This is a variation on the Deliâs famous chicken soup, directly above. The first nine ingredients (everything but the dill) are the same, so we havenât listed them here again. Prepare as the above recipe through steps 1 and 2.
ADDITIONAL INGREDIENTS
2 teaspoons cumin
1 pound red potatoes, peeled and cut into 1-inch chunks, ¾-inch thick
2 tablespoons olive oil
1 cup cooked chickpeas (preferably made fresh)
4 cups fresh spinach, very thoroughly washed
2 tablespoons fresh lemon juice
FOR THE GARLIC TOAST
French or Italian loaf, cut into ¾-inch slices
Fresh garlic cloves, crushed
Extra-virgin olive oil
Salt
Margarine
FOR THE ROUX
3 tablespoons corn oil
¼ cup flour
1 and 2. See chicken soup recipe above, steps 1 and 2.
3. Add onion, carrot, parsnip, salt, pepper, and cumin. Let soup simmer for 1 hour and 15 minutes. While the soup is simmering, boil potatoes in a separate pot until just cooked but firm. Drain potatoes, remove them to a bowl, and set aside. Also prepare the garlic toast for baking. Place bread slices on a double sheet of aluminum foil, and spread about ¾ teaspoon crushed garlic on each slice. Drizzle each slice well with olive oil, sprinkle lightly with salt, and top with thin slivers of margarine. Set aside.
4. When the chicken cools, remove skin and bones and cut into bite-sized pieces; set aside.
5. In a shallow baking dish, toss the potato chunks in olive oil, and broil for about 10 minutes, turning once so that they brown evenly. Keep an eye on them, so they donât burn. Remove potatoes to a covered dish, and set aside on an unlit burner. Adjust oven temperature to 375 degrees (the heat from the oven will keep the potatoes
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