As the weather gets colder and sickness spreads, a comforting chicken noodle soup can be the perfect cure.
Jeremy Scheck, a popular chef on TikTok (@scheckeats) with 2.1 million followers at press time, shared his family’s “Jewish mother chicken soup” recipe with TikTok. It can also be read on his blog.
“A trendy store gentrifying Brooklyn might call this ‘bone broth,’ but Jewish mothers have been doing it better for hundreds of years,” the cookbook author said in his TikTok video.
He adds: “I’m not a spiritual person, but this soup is the closest thing to magic that I know of.”
To get started, you will need a whole raw chicken, one pound of additional bony chicken parts including legs, wings, necks, and backs, one large yellow onion, one thumb-size of ginger, one pound of carrots, half a bunch of celery, one pound of parsnips, one bunch of parsley, kosher salt, egg noodles, and dill.
He says the prep work should only take 10 to 20 minutes, however, you will need to be home for at least three hours to monitor the stove. The recipe should make for a week’s worth of bowls.
Firstly, rinse your chicken pieces in cold water and place them in a large stock pot. Fill the pot with cold water that will cover all your eventual ingredients. Set the pot on medium-high heat, starting to bring it to a boil while preparing the vegetables.
Once your vegetable is prepped, you can add it to the pot and move on to the next vegetable.
To prep your vegetables, you need to: peel and slice your onion; peel, trim, and halve your carrots; trim and halve your celery; peel, trim, and halve your parsnips; peel and halve your ginger; then, lastly, add your parsley.
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Bring your pot to a boil while uncovered, then reduce to a simmer, cover the pot, and let it simmer for three-six hours. Jeremy jokes that he prefers his aunt Rachel’s method of cracking the lid ajar to let the soup concrete, although his mother doesn’t.
“The longer it simmers, the richer it will be,” he says in his TikTok video.
While the broth simmers, if desired, you can cook your egg noodles or matzah balls.
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Next, turn off the heat. If you have the time, you can let the soup sit on the stove for a half hour to an hour with the heat off. If not, you can proceed but with caution since the soup will be very hot.
In the sink, prepare a metal colander or large sieve set over a very large bowl or a second, slightly smaller pot. Train the soup through the colander, into the second bowl/pot. To avoid getting splashed, try to pour the broth without letting the chicken plop into the colander.
Use a fork to pick out the chicken meat from the skin and bones, and store it in an airtight container. If desired, you can also remove the cooked carrots from the colander and store them in an airtight container.
Lastly, salt generously to taste, which He warns will be a lot. Top it with dill, then it is ready to be served.
To store the rest of your soup, let it cool before storing it in an airtight container. You can either store it in the fridge or freezer. He warns that the broth will congeal when stored, so don’t be alarmed.
“The next day you know you did a really good job if it gels in the fridge,” he says in his TikTok video.
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