Chicken soup is a well-known and now universal soup of the Jewish mother (“Yiddishe Mama”). Every Jewish mother knows: the best cure for winter diseases is chicken soup. It has become a family tradition to serve Chicken Noodle Soup for our Jewish Holidays: Rosh Hashanah holiday meal and Chicken Soup with Matzo Balls for Passover Seder. It is very easy to make. Bon appétit!
• 4 pounds (2 kilograms) chicken wings
• 20 cups of water
• five carrots, peeled and halved
• two celery stalks with leaves or one celery root
• two zucchini, halved
• two onions, peeled and halved
• two cloves garlic, peeled and halved
• 1 large or two small parsnips, peeled and halved
• one turnip or kohlrabi, peeled and halved
• one small sweet potato or piece of pumpkin, peeled and halved
• 8 sprigs fresh parsley
• 8 sprigs fresh dill
• 1/2 tablespoon paprika
• 1/2 teaspoon tumeric
• two teaspoons salt, according to taste
• one teaspoon freshly ground black pepper
• one package thin egg noodles
1. Place chicken and water in a large soup pot. Bring to a boil. Scrape and discard froth that develops.
2. Reduce heat to low. Add all the other ingredients. Partially cover the pot. Simmer for 2 to 2 1/2 hours, or until the vegetables are tender. If the water level dips below the chicken and vegetables while the soup is cooking, then add more water.
3. Remove from heat. Cool. Refrigerate overnight.
4. Skim the fat off the top of the soup. Strain soup. Slice carrots (and any other vegetables you like to eat in your soup) from the soup and add them back into the strained soup.
5. Prepare fine egg noodles according to package directions. Drain and set aside.
1) Heat the soup.
2) Put a tablespoon of fine egg noodles into each bowl.
3) Pour a couple of ladles of hot soup on top of the noodles.