Story submitted by The Gelb Family
The Story Behind the Recipe:
From Helen Gelb: Gloria Gelb, my mother in law, was the best Jewish cook I knew. Her family always came first in her life, and she hosted practically all the Jewish holiday dinners at her and my father in law Bernard's home. She was an accomplished knitter, and made sweaters and scarves for her family. She was a member of True Sisters, an active member of Park Synagogue's sisterhood and other Jewish organizations.
Recipe:
Ingredients:
1 Kosher Soup Chicken- remove hair & feathers
Cut up chicken into pieces Add extra parts (like wings, etc.) if desired.
10 stalks celery-clean & cut on angle.
1 bundle of parsnips, the tops and clean like a carrot
2 onions, cleaned
2 stalks of leeks-cut off where the dark green starts, cut of the bottom and cut leeks in half and slice like carrots. Rinse well.
1/2 package fresh dill leaves-cut off stems (optional).
1/2 package curly parsley-cut the top and throw out bottom stems.
Cooking or baking directions:
Fill very large pot of water 2/3 full & bring to boil.
Add chicken, and when you see foam on top, spoon off all foam.
Take out chicken, strain liquid over cheesecloth into another pot.
Clean out the very large pot thoroughly, and put in strained liquid.
Add vegetables to this liquid along with 2 Telma chicken bouilion cubs, add 1 T salt.
Add the chicken to this.
Don't cover completely and boil on a medium setting on stovetop.
Cook for approximately 2 hour (vegetables should be tender).
Add your favorite soup noodles* for a hearty, delicious chicken noodle soup.
*Cook noodles before adding to soup.
Enjoy this homemade recipe!
1 Kosher Soup Chicken- remove hair & feathers
Cut up chicken into pieces Add extra parts (like wings, etc.) if desired.
10 stalks celery-clean & cut on angle.
1 bundle of parsnips, the tops and clean like a carrot
2 onions, cleaned
2 stalks of leeks-cut off where the dark green starts, cut of the bottom and cut leeks in half and slice like carrots. Rinse well.
1/2 package fresh dill leaves-cut off stems (optional).
1/2 package curly parsley-cut the top and throw out bottom stems.
Cooking or baking directions:
Fill very large pot of water 2/3 full & bring to boil.
Add chicken, and when you see foam on top, spoon off all foam.
Take out chicken, strain liquid over cheesecloth into another pot.
Clean out the very large pot thoroughly, and put in strained liquid.
Add vegetables to this liquid along with 2 Telma chicken bouilion cubs, add 1 T salt.
Add the chicken to this.
Don't cover completely and boil on a medium setting on stovetop.
Cook for approximately 2 hour (vegetables should be tender).
Add your favorite soup noodles* for a hearty, delicious chicken noodle soup.
*Cook noodles before adding to soup.
Enjoy this homemade recipe!