Chicken Soup –
Jewish Princess cookbook -- Having your cake
& eating it by Georgie Tarn & Tracy Fine
Page 194 - used by permission on the
This wonderful elixir is usually served on
Friday night – the Jewish Sabbath known as
shabbos, but this is so delicious it can be
- 1 Fowl
skinned and cut into 8 pieces
(Note a fowl is a female chicken that's a
bit like a mother-in-law - e.g. a "tough
old bird". It can be purchased from any
kosher butcher (the fowl, not the
- 1 bunch
of celery hearts, washed
carrots, peeled and cut into large chunks
parsnips, peeled and cut into large chunks
- 1 swede,
peeled and cut into large chunks
- 1 large
onion, peeled and cut into large chunks.
tablespoons dried paraley
- salt and
pepper to taste
tablespoon chicken-flavored soup mix to
every 2 1/2cups water used
the fowl, removing any excess fat and
anything else that looks vaguely
The Jewish Princess cookbook
fowl, removing any excess fat and anything
else that looks vaguely suspicious.
Place it in a very large shissel (cooking
Add all the rest of the ingredients and
cover with cold water.
Bring the soup to the boil. As there is no
skin on the fowl, YOU WILL NOT NEED TO STAND
THERE FOR HOURS REMOVING THE SCUM - so this
is a perfect recipe for Princesses.
Turn the heat down to low, cover the
saucepan and leave to simmer gently for at
least fve hours, or more. You can test when
the soup is ready by using a fork - the
chicken should be so soft that it should
practically fall away from the bone, and the
soup should be a deep golden color.
If you have made this in advance, then when
you take the soup out of the fridge to
serve, get rid of any fat that as risen to
the surface by laying several sheets of
kitchen paper on top of the soup. When you
remove it, the fat will cling to the paper.
If you're not worrying about your carbs,
it's traditional to serve this soup with
matzo balls and egg noodles. Egg noodles can
be purchased in any Kosher section of the
supermarket or deli alongside matzo balls.
Ahhhhhhhhhhhhhhhhh. Jewish Princess