KOSHER STYLE CHICKEN SOUPI grew up on Chicago's near west side, in what was later referred to as a ghetto, with lots of old world Italians, and Jewish folks! The Butcher shops, were almost all Kosher, and the owners spoke Italian as much as we'd kibitz in Yiddish.
This is a recipe that I make almost every other week and use the rich broth for a mess of stuff. I don't keep a Kosher kitchen, but I still frequent the Kosher bakery, and meat market and freeze the bagels and chicken until I need them.
This is Mrs Levy's recipe our upstairs neighbor, given to my great aunt at least 50 years ago and has been passed around ever since..
1) Clean chicken, put into a dutch oven, cover with water up to 1/8th from the top of the pot. Add carrots, onion, and celery. High heat until water begins to boil, then lower flame to simmer. Cook uncovered for 2 or more hours, add wine and fresh washed dill (including the stalks, I tie the stems together, or wrap them in cheese cloth), continue cooking for 20 minutes.
- 1 kosher chicken 3-4 lbs cut into eighths, you can find at a kosher butcher, or some major supermarkets have kosher packaged chickens, they are always plumper and fresher, but a lot more expensive.. :(
- 3 med. carrots cut into thirds
- 1 whole medium onion, cut into quarters
- 1/2 cup dry white wine
- 2 stalks celery (optional, l don't always use it)
- 1/2 bunch fresh dill (do NOT use dried dill weed)
Take out dill and throw away. Enjoy!
My youngest son makes the matzo balls following the easy directions on the box of matzo meal and serve them in the soup.
I also cook fine noodles and serve it with the soup as well. Heaven on earth!!!