This is my first month participating in the Crazy Cooking Challenge hosted by Tina of Mom’s Crazy Cooking. Each month, she chooses a dish and those who participate must find a recipe for it from another blog, make it and post about it. This month was Chicken Noodle Soup. This past month was also a month that I just could not shake a virus. So I started looking for a chicken soup from a Jewish grandmother. Why? Because it’s supposed to be a magical cure and I needed to get well!!! Why not kill two birds with one stone?
I found a blog called Jewish Penicillin – My Grandmother’s Chicken Soup. It contains one post; the recipe for chicken soup posted in 2007. I don’t know if the author originally planned to do more or if her only objective was to publish that recipe and call it good. Either way, it was a delicious soup. It was also a little more involved than I usually get for chicken soup, so I am not too sure that I will ever follow the instructions again. The ingredients, however, were great, the taste was great, and I soon felt great. So I will definitely make it another time. In fact, I am thinking of making up some just to freeze until the next virus gets me in its dastardly clutches.
(taken from Jewish Penicillin)
- 1 whole chicken or 3 hindquarters
- 1 Tbsp salt
- 2 whole onions
- 3 large carrots, peeled and sliced
- 2 ribs of celery, sliced
- 1 large parsnip, peeled and sliced
- 1 bunch fresh dill
- 1 Tbsp powdered chicken bouillon
- parsley for garnish
- 8 ounces spaghetti
- Place the rinsed chicken into the bottom of a large Dutch oven.
- Cover with water and bring to a boil.
- Skim off any scum that forms at the top of the water.
- Turn down the heat, salt the water and simmer for 1½ hours.
- Remove the chicken and put it into a bowl in the fridge.
- Add the vegetables and bouillon to the water and simmer another 1½ hours.
- Throw out the onion and dill.
- Place in the fridge over night.
- The next day (yes, this is about where I started to roll my eyes thinking I was putting way too much work into this soup), remove the fat that has hardened at the top of the soup.
- Put the soup back on the stove to heat.
- Chop up the chicken and add it to the soup.
- When it starts to boil or simmer, break up some spaghetti and add it in.
- Cook 15 minutes or until the noodles are soft.
- Sprinkle with parsley when you serve it.
- ***Next time, I will cook the chicken for only one hour, add the veggies, but chop the onion because throwing out two whole onions about killed me.
- After another hour or two, I will remove the chicken, chop it up and add it back in along with the noodles and serve it that night.
- It also needed a lot more salt; 2 Tbsp at least!