As we are approaching a cold winter, what a better way to share some Traditional easy made chicken soup. An old family favourite, the ultimate cure for anything.
It’s an oldie but a goodie. Chicken soup for the soul really does take on a whole new meaning.
Traditional chicken soup
Prep: 15 mins
25 mins for the 25 kreplach (dumplings)
10 mins for the soup
- 2 chicken bottoms (drumstick and thigh)
- 2 carrots
- 2 onions
- 3 celery stalks
- 1 sweet potato
- 1 zucchini
- 6 cloves garlic (optional)
- 1 tbsp. salt, or to taste
- 12 cups water
- 1 parsnip
- beef bones with meat or chicken
- table spoon pepper and salt
- Peel the carrots, sweet potato and onions. Leave the peel on the zucchini.
- Cut the vegetables into chunks, not too small.
- Put all ingredients in the pot and bring to a boil. As soon as it boils, turn it down to a very low simmer, and cook for 4 hours.
- after 10 minutes skid off the scum that surfaces
- Refrigerate the soup overnight. The fat will rise to the top and harden, so you can easily remove it.
- After you remove the fat, reheat and serve the soup.
Optional: dumplings to go with the soup.
Small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.
Method for pastry:
- In a bowl add plain flour and egg mix with water to form dough.
- Add flour if it’s too sloppy.
- Add more water if it’s dry and keep mixing.
- Roll into a ball wrapped in plastic.
- Refrigerate for half an hour.
Method for filling the dumpling:
- Cut up beef meat and chicken meat taken from the bones chopped finely.
- Add fried onions stirred with chicken or beef meat.
- Make pastry into squares, add mixture.
- Fold over small square pastry, press down to seal.
- Two other points are bought together and sealed.
- Poach in water, later add it to the soup.
Time to serve
- Get a warm dish and add a few dumplings.
- Cover kreplach with chicken soup.
- Season to taste.
- Garnish with dill and presto. The ultimate cure for anything
- Wine companion : Australian wine.
- soup keeps for several days in fridge.
- Kreplach is best eaten after cooked.
Recipe provided by Shalom Greenwald.