Chicken Soup
6 servings
30 minutes
Chicken piece soup is a classic dish of Jewish cuisine filled with the warmth and comfort of family traditions. Its roots go back to the past when chicken broth was considered the foundation of healing and nourishing food. This soup has a rich flavor due to the long simmering of the broth that absorbed the aromas of vegetables, garlic, and tender pieces of chicken. The white sauce gives the dish a special velvety texture, making it thick and warming. Such soup is perfect for both family dinners and festive gatherings. It pairs wonderfully with fresh herbs and parmesan, adding notes of sophistication. Serving this soup means offering not just food but a story infused with care and warmth from home.
1
Remove the strings and all excess parts from the chicken. Soak the bird in a bowl of cold water for 10 minutes to reduce debris on the surface of the soup.
2
Dry the chicken and place it in a large, heavy pot. Pour in chicken broth and about 2.5 liters of cold water to fully cover the chicken. Add a pinch of salt. Bring to a boil over high heat. Immediately skim off any excess bits and fat from the surface, then reduce the heat and let it simmer on low for 1 ¼ hours. Remove from heat and let the chicken cool in the broth.
- Chicken: 1.5 kg
- Chicken broth: 1.3 l
- Sea salt: to taste
3
Remove the chicken. Strain the broth, measure 1.8 liters, and set aside. Leave the remaining broth for further vegetable cooking. Remove the chicken meat from the bones, discard the skin, veins, and entrails. Tear the meat into large pieces by hand. Set aside.
- Chicken broth: 1.3 l
4
Pour 500 ml of broth (remaining from straining 1.8 l) into a medium-sized pot, add a pinch of salt, and bring to a boil. Add the vegetables, bring to a boil, and cook for 2-3 minutes until the vegetables soften. Strain into a bowl.
- Chicken broth: 1.3 l
- Carrot: 2 pieces
- Onion: 1 head
5
Pour the broth into a clean pot, add the previously measured 1.8 liters of broth, and bring to a boil. Add garlic. Boil for 15-20 minutes until 1.4 liters remains. Reduce heat to low to keep the broth hot.
- Garlic: 2 cloves
6
Prepare the white sauce in a large heavy pot. Melt the butter over medium heat, add the flour, and stir. Gradually pour in the cooked chicken broth. Bring to a boil, then let it simmer on low heat for 5 minutes, stirring.
- Butter: 100 g
- Wheat flour: 100 g
- Chicken broth: 1.3 l
7
Add pieces of chicken and vegetables to the sauce and heat. Taste and add salt or pepper if necessary. If the soup is too thick, more broth can be added. Garnish with strips of parmesan, chopped parsley, and freshly ground pepper.
- Chicken: 1.5 kg
- Carrot: 2 pieces
- Onion: 1 head
- Sea salt: to taste
- Ground black pepper: to taste