Updated: Jul 14, 2020
It’s 8:00 AM on Friday morning, and even before my cup of coffee, I have put up a large pot of chicken soup. There’s nothing more comforting than the aroma of it bubbling through the house. The golden broth that heals your body and soul, bringing families together and linking the chain passed down from generation to generation. It’s the kind of thing that is so embedded in tradition, poured from one ladle to the next.
I’ll never forget the Passover my mother decided to drop a scotch bonnet pepper into her chicken soup. Let’s just say it was a very HOT chicken soup. She offered a bowl to my father and eyes wide opened I watched as he went in for a spoon because my mother is a great cook. My father loves spicy foods, I get that from him, but there was no saving grace for this pot. His already red complexion turned bright and I think it was the first time he didn’t finish his plate.
My mother n law’s soup is a perfectly clear, warm amber broth served with noodles. She would cook it for hours on Thursday and then strain it to serve for Friday night dinner. When we were first married, living in Brooklyn, we would always visit Thursday night for a hot bowl. My kids look forward to it when we visit for the holidays.
Here’s my version:
Fill a large 12 qt stock pot ¾ way up with cold water
2 tbsp. salt
1 tbsp. black peppercorns
Bring to a boil on high heat
While the pot is coming to a boil, start adding:
3-4 small yellow onions, peeled but kept whole
5 celery stocks cut into 1” pieces
6 carrots peeled and cut into 1” pieces
2 zucchini peeled and cut into 1.5" pieces
2 sweet potatoes peeled and cut into pieces
1- 1” knob of ginger peeled
At this point the water should be boiling strong
Add your chicken. I like to use, one whole chicken, or a large pack of drumsticks.
When I find turkey drumsticks I like to add it too for extra flavor
1 bunch of fresh dill
Lower heat to low
Cover and let simmer for several hours until golden
4-8 hours depending on how amber you like it.