Nothing like a bowl of Chicken Soup to keep warm and healthy.

Ask any Jewish grandmother and they will tell you that a nice bowl of homemade chicken soup is the cure for anything from the common cold to a mild case of depression. My grandmother didn’t cook – but from what I hear, my great grandmother was a master in the kitchen and thankfully, she taught my mother how to make her delicious chicken soup. This recipe is an adaptation of my great grandmother’s soup.  The addition of apple cider vinegar, helps to draw calcium and other minerals out of the bones, making the soup even more nutritious that it already is.

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Chicken SoupYield: 10-12 servings

4 lb. CHICKEN, RINSED*
12 cups COLD WATER
1 Tbsp. APPLE CIDER VINEGAR
1 ONION, PEELED AND QUARTERED
3 tsp. SEA SALT
3 large CARROTS, PEELED AND CUT INTO 2” CHUNKS
1 large PARSNIP, PEELED AND CUT INTO 2” CHUNKS
4 stalks CELERY, CUT INTO 2” CHUNKS
1 generous handful FRESH PARSLEY
1 generous handful FRESH DILL

 

Directions:

  1. In a large pot, combine chicken, water, vinegar, onion and salt and bring to a boil. Reduce temperature to medium and keep soup cooking at a gentle boil for 1 hour with lid on and slightly uncovered.
  2. Remove any scum that has formed on surface of soup. Add carrot, parsnip and celery and continue cooking for another hour.
  3. Add parsley and dill and continue cooking for 30 more minutes.
  4. Remove chicken from pot and separate meat from bones.  Set aside to serve in the soup, or save for a later time.


Notes

* Be sure to remove any metal/plastic tags from chicken before cooking.
** For best results, allow for 2 1/2 hours of cooking time.


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Aviva Allen, RHN, is one of Toronto’s leading nutritionists, specializing in prenatal, infant and child nutrition. For more information, visit www.avivaallen.com

Copyright © 2013 AvivaAllen. All Rights Reserved.

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