Rich and festive chicken soup for Rosh Hashanah
Adding a chunk of ginger root does wonders.
This recipe is from Haaretz's archives.
And a handful of dehydrated vegetables gives the broth a richer flavor. And who would have thought then to place whole carrots on top of the ingredients in the pot where they would stay, whole and handsome, to be plucked off afterward and sliced on the diagonal? And who would have thought back then to remove the cooked meat from the bones and serve it? And where were Barilla's broad egg noodles back then when we needed them? It's all here:
For the soup:
a whole chicken, cut into 10 pieces (optional: throw in a piece of shpondra, or thin beef rib, with outer fat removed)
1 cob of corn (frozen is OK)
1 ginger root, sliced
a few celery stalks with leaves, washed and chopped fine
1 light green pepper, or dehydrated pepper, minus seeds and pith, torn by hand
1 whole leek - halved lengthwise, washed, chopped fine
salt and black pepper, generous amounts
3 stalks of dill, with leaves
4-5 bay leaves
Optional: one stem of cauliflower, washed and chopped fine. (The florets can be used for another dish.)
1 pkg. Barella broad egg noodles, called Pappardelle al'uovo
fresh parsley, minced
1. To speed up preparation of the soup, boil a whole kettle of water.
2. Wash the carrots well and peel them coarsely. Toss the peels into the big soup pot; put the carrots in the refrigerator for now.
3. Wash the chicken pieces and add to the pot with all the other ingredients except the carrots and noodles.
4. Atop all the other ingredients in the pot, lay the carrots, whole, and fill the pot with water until it just touches the carrots, without covering them.
5. Bring to a boil, cover, lower the heat and cook about an hour.
6. Remove the carrots with a slotted spoon and transfer them to another container.
7. Strain the soup into a bowl (this can be done with half the amount at one time). Remove the chicken pieces and set aside. Take 3 cups of the strained soup and set aside or freeze it for the stewed gizzards recipe.
8. Mash the vegetables in a strainer to squeeze out as much juice and flavor as possible into the container of soup. When the vegetables are squeezed dry, discard them.
9. Remove the chicken meat from the bones and set aside. Cut the carrots on the diagonal, into decorative slices.
10. Just before serving, cook the noodles as per the instructions on the package. To each individual serving of soup, add carrot slices, noodles, chicken and freshly chopped parsley.
11. Heat the soup, taste, adjust seasoning if required, and serve as described. A royal treat.
Other tasty possibilities: This clear, delicious soup won't object to being used for cooking meatballs made from plain unadorned ground beef or veal, mixed with a little sauteed onion and seasoned with a lot of ground black pepper. Or perhaps this is the time to try something new - meatballs in the Italian-Jewish style: ground chicken or beef with a lot of parsley, salt, pepper and a handful of well-rinsed rice that softens and plumps up in the soup
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