Nanni's Jewish Chicken Soup

Makes ~ 8-10 servings in 2 hours

This velvety, healing soup is perfect those blustery winter nights during the cold and flu season. It originated from my mother-in-law, Stella Dubey, who fled Hitler’s troops in Austria to come to New York when she was just eight years old. During her lifetime, she has perfected this soup and shared it with us. Cooking the whole chicken thighs (on the bone) adds collagen and the veggies provide a spectrum of vitamins, minerals and phytonutrients to support immune function. In this version of chicken soup, the chicken is removed for another use, and the vegetables are blended into a rich, velvety broth. Enjoy it tonight then freeze the rest in small containers to sip whenever you feel your immune system needs a boost. To your health!

2 – 3 pounds organic chicken (or 6-8 chicken thighs with bones), skin removed
2 cups yellow onions, chopped
2 cups carrots, peeled and chopped
2 cups celery, chopped
2 cups parsnips, peeled and chopped
1 tangy Campari tomato, chopped
1-2 bay leaves
2+ T. garlic, peeled and chopped
2 T. sea salt
½ teaspoon pepper
6 c. water
4 c. chicken stock (“Imagine” Organic Free-Range Chicken Broth – Kosher is available)
Matzoh balls with dill, optional

Gather and prep the ingredients. Heat the broth and water in a large (8 quart) soup pot and add the chicken, onions, carrots, celery, parsnips and salt. Bring to to a boil, then add the tomato, garlic and bay leaf and simmer for 1½ hours.

Carefully remove the chicken with a strainer to cool. Debone the chicken to use in chicken salad, tacos or another dish. A small amount can be added to the soup as well.

In small batches, transfer equal parts of broth and veggies, to the blender or food processor. Fill only to the half-way point so the hot soup doesn’t overflow. Puree until smooth and transfer the blended soup to another pot. Once it has all been pureed, mix the blended soup together and adjust seasonings. If it seems too thick, you can thin it with additional chicken broth. Reheat if eating immediately, or freeze in small containers for those cold winter nights ahead. For a more traditional Jewish style soup, the soup can be made thinner, and matzah balls can be added at the end and garnished with dill.