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Now is the perfect time to perfect your chicken soup recipe. It’s nick-name is “Jewish Penicillin” because it’s the cure-all for any ailment one may have – from a cold to a broken heart. Make it, eat it, freeze it for when you need it.

I find that it’s best made the day before if you want the flavours to develop to their maximum and to get it to a golden colour. If i’m making it for Friday Night dinner, I make it on a Thursday morning, then when it’s cooled I place it in the fridge that evening and then on Friday afternoon I’ll bring to the boil then leave it to simmer. Delicious!

This recipe was my great-grandma’s, passed down to my mum, who passed it down to me and now I’m passing it down to you…

INGREDIENTS:

1 large pan of cold water

1/2 chicken carcass/boiling fowl from a butcher (usually no more than £2, this will make the richest soup), or use the carcass of a roasted chicken

1 onion cut into quarters

2-3 large carrots, sliced 2-3 sticks of celery, chopped

1 tablespoon Telma or Osem chicken stock powder

Ground black pepper

METHOD:

Put all of the ingredients into a pan, fill with cold water until everything is covered.

Bring to the boil & simmer for about 7 hours. Taste to check the seasoning is ok and to your liking.

That is it! It’s so easy, it’s always a hit whenever I make it for anyone and it really does cure all (except covid, sadly)

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