Chicken Soup From The Tilman Kitchen
1 whole chicken or 1-2 packages of kosher chicken pieces (I always use kosher chicken, and I usually use dark meat because I find it has more flavor.)
1/2 bunch of dill, stems removed
1 – 2 carrots, peeled
1 sweet potato, peeled
1 turnip, peeled
1 parsnip, peeled
1 onion, peeled and diced
1 – 2 stalks of celery
1 – 2 leeks, white and light green only (Cut off the bottom and the dark green top and rinse well in cold water.)
Handful of chopped, fresh parsley or 1 tablespoon dry parsley
Salt and pepper to taste
3 – 4 tablespoons chicken bouillon (optional)
- Clean the chicken and put it into a large soup pot filled half way or more with cold water.
- Chop the dill and add to the pot.
- Cut the vegetables into two-inch chunks and add to the pot.
- Cook uncovered until it boils. Cover and lower the heat to a simmer.
- Simmer for 1-2 hours.
- Cool the soup.
- Remove the chicken from the pot. Once it has cooled, take the meat off the bone and tear it into small pieces.
- Skim off any fat that floats on the top. I use either a spoon or a piece of plastic wrap to gather the fat.
- Return the chicken pieces to the pot.
- Serve with matzah balls or noodles.
A note from Chef Tina Wasserman about Ellen’s recipe:
- To negate having to strain the soup after it is cooked, initially only add the chicken and water to the pot and cook for 30 minutes. Skim the surface to remove all of the impurities and then proceed with the suggested recipe.