Grandma Mala's Chicken Soup
This clear broth is packed full of flavor and nutrients to make the absolute perfect Jewish Penicillin. Passed down l'dor vador (from generation to generation in Hebrew), this is my most cherished recipe.
Equipment
- extra large soup pot
- cheesecloth (or cloth straining bags made out of cheesecloth or muslin), optional
- cooking twine (disregard if using straining bags), optional
Ingredients
- 1 whole Pullet- a teenage hen (can substitute with a regular chicken, if not readily available)
- 4 turkey wings
- 1 lb beef flanken (can substitute with bone-in short ribs)
- ½-1 lb carrots (about 5-10 carrots), cleaned and tops removed
- 2 leeks (green and white parts), sliced in half, cleaned, and roots removed
- 2 parsley roots (can substitute with 2 bunches of parsley), cleaned
- 2 bunches dill, cleaned
- 1 whole savoy cabbage, cleaned and stem cut down
- 1 bunch celery, cleaned and bottom removed
- 1 whole cauliflower, cleaned and green parts removed
- 5 onions, roots and skins removed
- ¼ cup Vegeta seasoning, plus more to taste
- kosher salt (preferably Diamond Crystal®) to taste
Instructions
- Pat the meat as dry as possible. Optional: Organize the meat and cauliflower by type and wrap in cheesecloth or place in a heat-tolerant straining bag (so you end up with 4 bundles total: one for chicken, beef, turkey, and cauliflower). Fasten with baking twine (disregard this step if using a straining bag). This makes it SO much easier to serve the meat later and, more importantly, to strain the soup once it’s finished cooking.
- Place the turkey and beef bundles at the bottom of a medium/large pot and fill with water until the meat is covered. If you plan on cooking with or serving the meat, add 2 handfuls of kosher salt to the water to season the meat as it cooks. Bring to a boil. Remove from the stove, pour out all of what Grandma Mala calls the “dirty water,” and wash all of the scum off the meat. Repeat with the chicken (skip this step if you're just using breasts), bringing it to a boil, then discarding the dirty water.
- Put all of the meat into the largest soup pot you have. Fill the pot with the rest of the vegetables and ¼ cup Vegeta seasoning. Add one bunch of dill and if you're using parsley roots, add both parsley roots, but reserve the leaves off one of them for the end. If you're using parsley leaves, add one bunch to the pot and save the second bunch for later.
- Fill with enough water to cover everything. Cover with a lid and bring to a boil, then turn the stove down to a simmer. This may take some adjusting, so it is recommended to check the soup every 30 minutes to make sure it isn't boiling or placid.
- Simmer for 3-5 hours, then turn off the heat and add the remaining parsley and dill (reserving a small amount to chop for garnish). Taste to see if it needs more salt or Vegeta. If so, add it now. Let the soup sit with the lid on for 30 more minutes, then mix it up and taste one last time to make sure it's seasoned properly, and if not, adjust it.
- Using a soup strainer, strain the soup (you can reserve the vegetables to blend into a puréed vegetable soup). Store in air-tight containers in the refrigerator for 5-7 days or in the freezer for 6 months for maximum freshness, but it will stay safe in the freezer well beyond 6 months. Serve hot with finely chopped dill (optional).