The Real Grandma’s Chicken Soup
This past week I was in FL visiting my Grandmother. She is this cute, small, Polish woman who is the strongest woman & survivor that I know. Both her and my Grandfather survived the Holocaust and their stories only get more interesting each time I hear them. Now that my Grandfather has passed away, only my Grandmother’s stories are left for me to sit and listen to.
When we’re not telling stories I like to pick her brain about recipes. Who better to ask then her?!
This time I got her chicken soup recipe and I wrote the whole thing down!
Mine is on the pot right now and it’s smelling up my entire apartment building. YUM
I’m a rookie at this so I literally got every bit of information that one could possibly need for this recipe.
Here it is – savor it!
2 packages organic chicken thighs w/ skin
1 package organic chicken breast w/ skin
2 leek, washed very well and chopped
1 rutabega, chopped
3 carrots depending on size, chopped
2-3 stalks celery, chopped
2-3 small potatoes, peeled and chopped
1 yellow onion
1 bunch dill
Start by cutting open chicken packages and putting all chicken into a large soup pot. Cover with water and let boil. Discard water and wash chicken very well. Keep the skin on. Put washed chicken back in the clean soup pot leaving the skin on – then fill with water until chicken is completely covered and about 1-2 cups more (this you can eyeball)
Take off the onion shell and out the whole onion inside the pot (don’t cut it up, it’s unnecessary).
Chop all veggies to your liking and place inside the pot.
Put fire on medium-high and bring it up to a boil. Skim the top of the soup when you see the fat rise to the top.
Once boiling cover halfway and turn fire to low.
Continue to skim the top as needed.
**20 mins before you turn soup off put dill inside the soup – keep it tied up.
Cook for about 1.5 hrs – test carrots and chicken breast to make sure it’s done.
Once you turn off the heat let it cool. Then strain the broth for a smooth consommé that you can add rice, noodles or whatever else you might like. As for the veggies & chicken, keep them on the side and either add them into the soup, or use them for another dish.
Once soup is completely cooled, place in containers and put in fridge. The next day make sure to skim the top of the soup as there will be fat that has risen to the top. Then place in freezer and keep for a rainy day!
