Old World Chicken Soup With New Age Flair. Recipe
As the fall drew near and winter was upon us the biggest topic of discussion was “the Flu shot.” I never paid much attention, as I am very scared of shots, so the idea of voluntarily getting one did not appeal to me. Instead, I make it my business to take extra vitamin C, buy Purell like I am preparing for the next great plague, and eat a tremendous amount of chicken soup.
My Mother is of the opinion that Chicken soup can cure everything from the common cold to very rare diseases. Don’t argue with her on that last point because while she is not a certified doctor- she just knows! Lately, everywhere I turn somebody is coughing, sneezing, sniffling, blowing their nose….and then they want to shake my hand. All of these germs had me reconsidering the flu shot, but I’m not taking any chances, so it’s chicken soup everyday until June! B’Teavon!
- 4 Skinless Chicken Thighs
- 5 Carrots
- 6 Celery ribs
- 2 Onions
- 4 Leeks
- 2 Bunches of Chives
- 1 Bunch of Dill
- 1 Bunch of Parsley
- 1/4Cup Brown Sugar
- 1/3 Cup Chicken Consommé Powder
- 1 Tsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Minced Garlic
- 16 Cups Water
- Olive Oil
- You will need a big pot! I use a lobster pot which may seem odd for a kosher chicken soup, but believe me it’s worth the investment and you could feed a small army with this pot of soup. Prep all the vegetables. Cut the onion into large chunks, cut the leek into thick circles, and chop the chives into one inch long pieces.
- I like to cut the carrots and celery into big chunks. I think it makes the soup hearty and the vegetables do not break down and get mushy- but you decide how you like it.
- Coat the bottom of the pot with olive oil. Heat the olive oil and add the minced garlic. Sautee the garlic- do not brown it, just begin to extract the natural juices within the garlic.
- Add the onions, leeks, chives, black pepper, onion powder, garlic powder, chicken soup consommé powder and brown sugar, 1 cup of water and sauté for five minutes.
- Once you begin to see a thick sauce on the bottom of the pan add the chunks of carrot, celery the chicken and remaining 15 cups of water.
- Bring the soup to a boil and then add the bunch of dill and parsley. Lower the heat and simmer. I have been known to let this soup simmer for four hours on low. If you don’t have that type of time you can boil the soup for an hour. I find that the longer you let the soup simmer the more intense the flavor of the soup becomes.
Member recipes are not tested by the CHOW food team.