Bubbe’s Chicken Soup

November 4, 2010

Well almost. Hands down my mom made the best chicken soup ever. When I would ask her what made it so good, the answer was chicken, water,carrots salt and pepper. Her secret ingredient was fresh dill and lots of it. Mine would never taste the same,never had the density that hers had,the rich chicken taste. When cold, hers was like jell-o.Mine was like…colored water.You are using too much water/not enough chicken if the soup doesn’t gel when cold. So here it is,the best recreation of Mom’s chicken soup.

  • 1 4-5 lb. chicken
  • 8 oz. fresh dill,snipped from stems
  • 1 onion whole
  • 2 cans chicken broth
  • 8 oz. baby carrots
  • 1/2 onion,large dice

Place whole cleaned chicken in a large stock pot and cover with COLD water. Bring to a boil and immediately remove from stove.Toss out the water,carefully. So to get the “cleanest” most clear soup,toss the first batch of water.Who likes skimming?

Once the chicken has cooled a bit cut it into the following pieces : 2 wings, whole breast, 2 thighs with legs attached. Make one slice down either side of the back bone and add the back bone too,as well as the neck from the pack inside the bird. The more “bone” in the soup,the richer the flavor.

I make my soup in the crockpot. The low setting seems to make the meat less stringy. Add your broth,half of the dill,whole onion and just enough water to cover the chicken. Cook on low for 4 hours. Take out the chicken,allow to cool and shred it.Throw out the whole onion.Put chicken in fridge until ready to add to soup.Strain the broth and return to the crockpot. I put mine in the freezer to cool so I can skim the fat off. Just like the beef ribs, the fat will congeal making it easier to remove 99% of the fat.Leave some- it does add flavor.

This is what chicken soup looks like when cold.I shook the pot so you could see the jiggle effect! You can also see the small amount of fat I left.

Add the carrots,diced onion  and remaining dill.

 Bring to a boil,then turn to low and simmer until the carrots are fork tender.Add salt and pepper to taste.

 Bring some water to boil for your noodles. I use medium ribbons and ALWAYS cook them separately from the soup.They deplete the broth when you cook them in it. Drain your noodles. 

It’s time to assemble the bowls. Add a handfull of chicken,a handfull of noodles and ladle your steaming broth and carrots over them.

Don’t forget to add the love <3!

I always freeze a container of plain broth. when cold and flu season come along,you have pure chicken broth to make the Chicken Soup Cure All!


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