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Shirley's Sure-Fire Chicken Soup
by Kate Sonders
A lot of traditional Jewish chicken soups do not use tomatoes. “My mother never did this,” says Shirley Cohen, “but I find it gives the soup a nice, round flavor.”
3 to 4 pound whole chicken, washed and cut into 8 pieces
1 large onion, peeled and quartered
3 large parsnips, peeled and cut into 3-inch pieces
3 large carrots, peeled and cut into 3-inch pieces
1 medium white turnip, peeled and quartered
5 medium tomatoes, diced
10 dill sprigs
4 quarts water
Salt to taste
Pepper to taste
1. In a 5 quart soup pot, add chicken and 4 quarts water. When the water begins to boil, add onion, parsnips, carrots, turnips and tomatoes. Simmer for an hour and a half over medium heat.
2. Remove soup from heat and add dill, salt and pepper to taste. Let the soup cool in refrigerator and once cool, skim off fat.
3. Reheat soup and serve broth with the cooked carrots and matzo balls.
Makes 6 to 8 servings.
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