The ultimate chicken soup

Serves: 20

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Total Time: 180

Cook Time: 180

• Half  boiler chicken (fowl) including eggs- cut into portions
• 1  chicken carcass and the giblets
• 2  turkey necks - cut into small pieces
• 6 liter(s) (10 ½ pints) of water
• 4 tablespoon(s) or 3 cubes - chicken stock powder
• 4  carrots - peeled and sliced
• 5 stick(s) celery - sliced
• 2  parsnips - peeled and sliced into large pieces
• 2  turnips - peeled and sliced
• 2  onions - cut in half (keep the skin on)
• 2 small tomatoes - cut in half
• 2 tablespoon(s) salt
• 3  bayleaves - fresh or dried
• 3  peppercorns
• 1  swede peeled and sliced

Method

1. Place the raw boiling chicken, carcass, giblets and turkey necks into large and deep saucepan.
2. Add all the remaining ingredients.
3. Add the water, bring to the boil and then simmer for 3 hours.
4. Skim off the fat from time to time.
5. Allow to cool before straining the soup from the vegetables. Add a selection of vegetables that are still intact. Remove the chicken and either use it for another meal (see suggestions next week) or shred it into fine pieces and add to the soup. Leaving it in the soup allows the chicken flavours to continue to infuse. Some soups benefit from time and this is one of them. The simpler the soup ie. soups with few ingredients, the better they are eaten fresh but a soup like chicken actually improves with time - (a maximum of 3 days before deterioration starts to take place!)
6. Refrigerate preferably overnight. Remove the fat from the top and use to make knaideleich or on top of the chicken/ potatoes for the roast that night.
7. Reheat until it starts to boil.
8. To serve Add a selection of vegetables to each bowl and sprinkle some croutons on top or add some knadeleich and lockshen to a generous helping of piping hot soup! Courtesy of Denise Phillips, www.jewishcookery.com

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