How to Make Chicken Soup Like a Jewish Grandmother
If you follow this simple recipe, you will learn how to make chicken soup like a Jewish grandmother. Nothing tastes better on a cold winter day than a pot of steaming hot chicken soup. In fact, you can make a big pot of soup on Sunday, then have it to eat all week long. On busy days, add a sandwich or a loaf of crusty bread on the side, and you can call it a meal. A bowl of hearty chicken soup the is the nutritious, easy, and healthy answer to the age old question, "What's for dinnner?"
When the pot of chicken soup gets low, add a bit more water and seasoning, some different shaped noodles or rice, and another meal option is born!
Making chicken soup like a Jewish grandmother is a great money saver, too. If you have already cooked a large chicken, you can stretch it for 
another meal by boiling the carcas in water with some consumme. Once the chicken soup is cooled, remove the chicken carefully. The bones will fall apart, so make sure you strain the soup. Then add cut up vegetables (see below) and simmer for one to two hours.
Here is a recipe for how to make chicken soup like a Jewish grandmother. I created it, combining elements from some of my favorite cooks. My family just loves when a make a pot of chicken soup, especially when I make matzah balls to go along with it!
Once you learn how to make chicken soup like a Jewish grandmother, your family will want you to make it again and again.
Chicken Soup like a Jewish Grandmother
Large pot filled with water
1-2 large chicken legs, skin removed
4 heaping tablespoons Osem Chicken Consumme (found in the Kosher food section or International Food section of your supermarket)
1 tomato, kept whole
1 white turnip, peeled and left whole
1 medium sweet potato, peeled and cut into 4-8 chunks
1 large onion, quartered
baby carrots-add as many as you like
2 stalks of celery, diced
Fresh parsley
Celery tops
Place all of the ingredients in the cooking pot. Get the mixture to boil, then lower the flame to a simmer. Let the soup cook at least two hours. Remove the chicken, celery tops and tomato skin before eating.
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Reading this article brings back a lot of memories. Growing up, if you went to my Grandmas you could always get a bowl of weekly soup and some great conversation. Thumbs Up!
Sounds scrumtious, but what happens to the turnip and the sweet potato? Do you take them out or do they go to mush?
I remove the turnip and the tomato skins. I keep in the sweet potato chunks for eating. I make this almost every week starting in the fall. My kids love this as an after school snack!
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