Mike Wolfberg's Recipe for Chicken Soup
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This is not an old family recipe taught to me by my
grandmother, but I felt my web site did not deserve to include a
recipe for matzo balls without also including a recipe for the
soup in which the critters go.
- 2 large chickens - buy fowls (larger, older chickens sold
for soup making) if you can find them
- I find Roche Brothers supermarket in Acton, MA sometimes
has fowls; you can call ahead and request them. Star
Market in Concord has had them from a local farm. The
former Concord Stop and Shop carried Perdue fowls. Cut up
each of the chickens into about 10 large pieces. You
might save some of the large pieces of the fat for making
rendered chicken fat.
- about 12 chicken feet
- This is an optional ingredient which is tough to find.
Boston's Chinatown has these. When these are used, the
soup has a thicker, jelled, consistency, which I consider
- 2 medium onions
- peeled and chopped into large pieces
- 2 stalks of celery
- cleaned and chopped into large pieces; don't use the
- 2 medium carrots
- trim off the ends and slice into medium pieces
- 2-4 Tbl. chopped parsley
- 1-2 Tbl. salt
- 5-6 quarts water
- whatever it takes to cover all the other ingredients
- Place all the ingredients into a large pot and cook it
for many hours - at least about 6 hours. It should not
boil - keep the pot on low heat so it simmers.
- Let this cool down, which might take a few hours, just to
be safer when you pour out the liquid.
- Pour or ladle the liquid from the cooking pot into other
containers while straining the solids out. Throw away the
totally cooked solids, since they have very little taste.
I have experimented with saving the carrots and serving
them in the soup, especially for color; I consider this
- Refrigerate the soup at least overnight. Give it enough
time for the fat to come to the surface and solidify.
Then skim off that fat and either save it to use as
lesser-quality rendered chicken fat or discard it.
When saving it, you can fry some chopped onions in the
fat for improved flavor and color, as I do when making
rendered chicken fat.
- When you are ready to serve it, merely heat up the soup.
A worthy addition are my matzo balls.