Just in time for Passover, my grandmother’s Chicken Soup recipe.
Memories of my Grandma Bert are filled with delicious aromas filing our home. On her annual visit from Chicago she always made a batch of her Chicken Soup. Another fond memory, Grandma Bert always arrived with a bag of red baby potatoes. Grandma always said, “Nothing tasted as good in California as it does in Chicago!” I can’t say I ever agreed, except Chicago Pizza is still my favorite!
Grandma’s Bert’s Chicken Soup
3-4 pound Kosher Whole Kosher Chicken
(Even if you don't keep a Kosher home believe me it makes a difference! Kosher chickens are easy to find at most markets)
3-4 Carrots, with tops removed
2 Medium White Onions Quartered
2 Unpeeled & quartered
4-5 Stalk of celery, keep the tops on
Salt & Pepper to taste
Removed the gizzards and neck from the cavity of the chicken, set aside
Quarter the chicken and add to a large deep soup pot along with the neck
Fill the pot half way with water
Slice the carrots in half add the celery stock tops and all, parsnip, and onion
Cook on Medium heat until water is about to boil. Quickly reduce heat to low, cover and simmer on low heat for 4-5 hours, never letting it boil
Turn off heat and remove chicken, neck, and vegetables. Toss the vegetables and neck out.
Put the chicken aside to enjoy either on its own or you may add it to the broth when serving.
Transfer the soup to a smaller pot cover and refrigerate overnight.
In the morning with a large metal spoon skim off the excess fat that has risen to the top of your broth and dispose.
Your broth is ready to heat.
Season with salt & pepper to taste.
Grandma Bert always liked to sauté the gizzards in a little butter and garlic to graze on during the day while the soup was simmering.
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