One time I was so sick I could barely lift my head. My father sat me at the dinner table, in front of a serving bowl full of my grandmother’s chicken soup with matzo balls (no Silverman freezer was without it). I finished the bowl and limped off to bed. The next morning, I woke up absolutely good as new. And I’ve been a believer in the healing powers of chicken soup ever since.
Unfortunately, chicken soup was one of those things my grandmother made so often, she didn’t write down the recipe—so now it’s lost with her. But I’d dare to say this one is even better. The addition of dill and parsnip give it sweet, light, springtime notes that are perfect for the Passover season.
Serves 8 to 10
1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
Kosher salt to rub inside of chicken, plus more to taste
1 large whole onion
2 large carrots, peeled, divided
2 small parsnips, peeled, divided
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
16 to 20 matzo balls (recipe below)
In a large stockpot, combine 12 cups of cold water with the chicken parts and celery. Bring to a boil over low heat. Meanwhile, rub the whole chicken inside and out with salt.
Add the chicken to the pot, cover and simmer for 30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set it aside to cool. (Leave the chicken parts in the pot.)
Add the onion, one of the carrots, one of the parsnips and the pepper. Continue to simmer for 1 hour and 15 minutes. Meanwhile, cut the remaining carrot and parsnip into 1/4-inch dice; set aside. When the chicken cools, remove the skin and bones and cut the meat into 1/4-inch dice; set aside.
Stir the dill into the soup. After about a minute, strain the soup and discard the solids. (At this point you can cool the soup, then refrigerate it, covered, for 2 to 3 days. Remove the schmaltz, or chicken fat, that solidifies at the top before proceeding; you’ll have just enough for the matzo ball recipe below.)
Return the soup to the stockpot and bring to a boil over medium high heat. Reduce to a simmer, add the diced carrot and parsnip and cook until tender, about 2 minutes. Remove from the heat and add salt and pepper to taste. Place 2 matzo balls and 1/4 cup of diced chicken in each serving bowl (you won’t need all the chicken; save the remainder for another use). Ladle the soup on top, dividing the carrots and parsnip evenly between bowls.
Serve immediately.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.