You probably heard about a well-known, fun little study among the Jewish population in Florida many years ago, who called chicken soup the “Jewish penicillin”. This label has been successfully used ever since.

It is popular knowledge that chicken soup is one of the healthiest and most delicious culinary creations. The bone and meat broth with all the vegetables boiled together is not only your grandma’s first choice for dinner, but it tastes much better than penicillin.

Some published studies in medical journals suggest that chicken soup might have anti-inflammatory effects, which could possibly ease symptoms of upper respiratory tract infections. It must be the aroma, spices and heat from the chicken soup that work together to clear your sinuses. My guess is that common foods cooked with love and compassion have lots of things that have biological activities, which benefit our health. So don’t wait until you get sick, eat now and stay healthy.

Chicken soup is the food of choice during cold weather. It is also easy to cook.

Cut medium size good quality chicken into four pieces. Add three big peeled carrots, big sweet onion, peeled parsley root, a half of rutabagas, three garlic cloves, a tomato cut in half, parsley, dill, thyme, salt and a few peppercorns.

Some cooks use celery and bay leaves, not me. I love using both in my other soups, but not with chicken. I believe that these two diminish the smell of chicken soup. But I also believe that home cooking is a very personal thing. It’s your home and you are free to put into your chicken whatever you want.

Yes, we have to cover all with water, bring to a boil, reduce the heat. Then let it simmer for an hour and a half. Turn off the heat and let it stand for another hour or two if you are not in a rush to eat. Remove all the vegetables by using slotted spoon or just strain the broth into another saucepan. Keep the carrots, rutabagas and chicken. Discard the rest of the vegetables.

The most popular addition to chicken soup in my family is egg and flour dumplings, which we call klyotski. It’s dumplings without filling. To make them you will need two eggs and ¼ cup of milk or water, add some salt and whisk, gradually adding 1 and a half cup of flour.  Continue whisking vigorously until smooth and creamy, adding flour if needed. Drop the batter using a teaspoonful into simmering chicken broth.

Do not expect them to be round. Klyotski come out irregular in shape and fall to the bottom of the saucepan. Eventually they will rise which will mean that they are almost cooked. Let them boil for a few minutes.

I serve them in chicken broth adding chopped fresh dill and pieces of boiled chicken, carrots and rutabaga. The taste is spectacular.

Sincerely,

Baba

 P.S. All the food featured in this post has been prepared and photographed by me.