Mother Knows Best, But Grandma Knows Even Better

New Yorkers, we are now at the pick of this long cold winter. What would be the one thing that would make you smile this time of year? That’s right, a nice bowl of hot and golden chicken soup.

It’s not only pure solace on a chilly day, but also a true remedy for colds, sore throats, and even broken hearts!

People say that mothers know best but let me tell you, Jewish grandmothers know even better. And if this is their recommendation, I believe them.

Even if you don’t have your grandma around, you can cook it yourself. It’s very easy and only requires basic ingredients. To make things even easier, you can search for “winter package” in your supermarket. It contains the basic elements of this soup: parsley and/or celery root, onion, potato, carrot and a few dill strings.

One thing to bear in mind: the chicken you use must be fresh! You could use different parts. Even cheaper parts like wings or neck will do just fine. I personally love to use drumsticks (aka “poolke” in Yiddish).  Also, for a meatier flavor use chicken, turkey, and beef knee joint bones.

Classic Chicken Soup

Ingredients:

8-10 drumsticks

1 bunch dill, tied

1 bunch parsley, tied

2 onion, quartered

2-3 carrots cut coarsely

1 parsnip, cut coarsely (can sub for turnip)

1 celery root, cut coarsely

1 parsley root, cut coarsely

2 potatoes cut coarsely

Salt

10 black peppercorns

1-2 bay leaves

Method:

1. Line the bottom of a large pot the drumsticks (and other parts or bones if you have them).
2. Add 2 ½ quarts of water and bring to boil. Skim the foam that forms on top.
3. Add the vegetables, bay leaves, salt and pepper and bring again to boil.
4. Cook covered on a low heat for about an hour.
5. Add the herbs. Cook for another 20 minutes. Towards the end of the cooking, taste and adjust the seasoning.
6. Turn off the heat. If you like, remove some or all of the herbs from the soup (for a clear soup).

Serve to the ones you love

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