Chicken Soup a Jewish Grandmother would love

My good friend, Devorah, has been cooking ALOT. This was not always the case. She and I used to go out to eat very often and enjoyed discovering the new. But, after a couple of hospital stints, she has become serious about food and digestion. And in the process, she has become a phenomenal cook and baker! I use to be the one with the recipes, but now I call HER.

A Jewish Grandmother in her bookclub came down with the flu. It’s very disconcerting to see a grandma ill. So what did Devorah do? She made a pot of chicken soup, delivered it to her bookclub friend and neighbor and wished her good health. No sooner was she back home than she received a call of gratitude – Grandma said she has been making the best chicken soup of anyone’s for over 60 years, but Devorah just outdid her. Can she please have the recipe? She gave it gladly. Here it is from The Whole Life NutritionCookbook by Alissa Segersten and Tom Malterre:

To make the chicken broth:

  • 1 whole organic chicken, about 4 pounds
  • 1 large onion, cut onto 1/4’s with skin on
  • 1 head garlic
  • 3 stalks celery, cut into large pieces
  • 1 large carrot, cut into large pieces
  • 2 bay leaves
  • one 4-inch strip kombu
  • 2 teaspoons whole black peppercorns
  • 1/2 bunch parsley, chopped
  • 4 sprigs fresh rosemary
  • 3 sprigs fresh marjoram
  • 3 sprigs fresh thyme
  • 1 sprig fresh savory
  • 1 tablespoon sea salt or Herbamare
  • water to cover, about 10 to 12 cups

1. Rinse the chicken and place into a large 8-qt stockpot. Add the remaining ingredients for the broth into the stockpot. Place pot over medium heat and bring to a boil, reduce heat to a simmer and cover with a lid. Simmer for 1 1/2 to 2 hours or until chicken easily falls off the bone.

2. Next place a large strainer over a clean large pot; pour contents of the broth through the strainer to separate the broth from the vegetable and chicken. Remove the chicken and place on a plate to cool. Discard vegetables and herbs.

There is more to the recipe to make ‘soup’, but I like broth. I will add leftovers from the fridge and get a different combo every time. I like it best made with yellow miso, green onions, brown rice and peas. This is where you get to personalize your soup. Be healthy!

1 comment so far ↓

#1 Nutrition @ Community Food Co-op — A Bellingham Foodie Blog on 11.26.09 at 5:02 pm

[…] chef services. He and his wife, Ali Segersten, have a fantastic cookbook  I use often for  its recipes and information on ingredients: The Whole Life Nutrition Cookbook.  They also teach classes […]

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