Created by Tanya Zuckerbrot’s late Grandma Claire, this chicken soup is the ultimate chicken soup. For her, it’s a tradition to serve it at every Jewish holidays, but when anyone is sick, you best believe there’s a pot on the stove in no time. They call it jewish penicillin for a reason you know!
INGREDIENTS (serves 8):
- 1 lb chicken breast, boneless and skinless (or 12 boneless skinless chicken tenders) cut into bite-size pieces.
- 4 carrots, peeled, cut into halves
- 2 turnips, peeled, cut into halves
- 1 onion, chopped
- 4 stalks celery, cut into large pieces
- Place chicken pieces in a large pot, pour in water and chicken broth. Cut cheese cloth into a large-enough piece to fit all of the herbs and spices. Place parsley, peppercorns and dill into the cheese cloth and tie up into a little bundle; add this and the vegetables to the pot.
- Bring to a boil, then reduce heat to low and simmer for one hour, uncovered.
- Use a ladle to skim any fat that rises to the top of the soup and discard. Remove and discard the cheesecloth.
- Turn off heat and carefully remove the chicken and vegetables and place on a cutting board or plate and let cool. Once cooled, shred chicken and cut up the vegetables into small pieces.
- Add the chicken and vegetables back to the soup and heat to serve immediately.