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Bubby’s Chicken Soup

Bubby's Chicken Soup, finished recipe photograph
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Bubby's Chicken Soup, finished recipe photograph

Bubby’s Chicken Soup

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A deeply comforting family chicken soup with carrots, squash, fresh herbs, and a long gentle simmer.
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Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 chicken bottoms, or a comparable amount of bone-in chicken pieces
  • 3 carrots, peeled and cut into large pieces
  • 1 medium onion, peeled and halved
  • 2 celery stalks, cut into large pieces
  • 1 medium yellow squash, cut into large pieces
  • 1 zucchini, cut into large pieces
  • 1 parsnip (the family ‘white carrot’), peeled and cut into large pieces
  • 1 medium kohlrabi, peeled and quartered – optional
  • 1 package fresh dill
  • 1 package fresh parsley
  • About 2 quarts (1.9 L) water, or enough to comfortably cover the chicken and vegetables
  • Salt, to taste

Method
 

  1. Place the chicken in a large soup pot. Add the carrots, onion, celery, yellow squash, zucchini, parsnip, and kohlrabi if using.
  2. Add the dill and parsley. If using small bony chicken pieces such as necks or wings, place them in a soup net or mesh cooking bag so they are easy to remove later.
  3. Pour in about 2 quarts (1.9 L) water, or enough to cover the chicken and vegetables without overfilling the pot.
  4. Bring the soup slowly to a gentle boil over medium-high heat. As foam rises to the top, skim it off with a spoon for a clearer broth.
  5. Lower the heat so the soup cooks at a gentle simmer rather than a hard boil.
  6. Partially cover and simmer for 2 to 3 hours. The broth should become golden and flavorful and the vegetables should be very tender.
  7. Season with salt to taste near the end of cooking.
  8. Remove the herb bundles, bones, and any soup net before serving. Serve the broth with chicken and vegetables as desired.

Notes

Recipe #224
Yield: About 8 servings
Category: Soups
Helpful Notes
  • Chicken skin may be left on for a richer broth or removed for a lighter, clearer soup.
  • Chicken bottoms are the family version, but wings, necks, backs, or other bone-in pieces can be used when needed.
  • Keep the simmer gentle. A rolling boil can make the broth cloudy and break the vegetables apart.
  • For Shabbos serving, cool and refrigerate promptly after cooking, then reheat according to your usual kitchen and halachic practices.
Storage
Cool promptly. Refrigerate soup in covered containers and use within about 3-4 days, or freeze in portions for longer storage.
Tip to Hand Down
A gentle simmer is what gives you clear, deeply flavored chicken soup. Give it time instead of giving it a hard boil.

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