Otherwise known as "grandmother style" chicken soup.

If The Monkey is still collecting recipes for the SIGforum cookbook, here's one that I like.

My wife is down with a bad cold, so I cooked a batch of this.

Things went into the crockpot in this order:

• A two-pound bag of carrots, rinsed, peeled, and sliced. The "official" recipe does not call for this much, but I really like carrots in this soup.
  
  
• Couple stalks of celery, sliced. I really don't see the point of this, but it's traditional.
  
  
• A large handful of fresh parsley, rinsed and chopped.
  
  
• Half of a large Vidalia onion, sliced and diced. Or a whole medium size one.
  
  
• Half dozen garlic cloves, coarsely chopped.
  
  
• Some chicken. White meat if you want lower fat, I used four thighs for more flavor. I removed the skin and cut out most of the fat.
  
  
• Salt & pepper. Dump in what seems to be the right amount for your taste. Too little is better than too much, easier to add than subtract.
  
  
• Two 32-oz cartons of chicken broth. I used "bold" stock.

Turn the crockpot on and let 'er rip. For easier cleanup, Reynolds makes crockpot liners, you can find them in the aisle with wax paper, aluminum foil, etc.

---

Toward the end of cooking, you might want to add some rice, or egg noodles, or my favorite, matzoh balls. The matzoh balls are easy-peasy. The ethnic food section of your grocery store will have a dry mix; I used the Manischevitz brand. The box, for about two bucks, has two packets. One packet is enough for one recipe of soup, save the second packet for next time.

Crack a couple of eggs into a mixing bowl, add two ounces of oil (light olive oil works, or your other favorite), dump in one packet of the matzoh meal, and blend it all together with a fork.

Stick the bowl in the refrigerator for 15 minutes, then take small clumps of the mix and roll between your palms to make balls, an inch or slightly smaller in diameter. Twenty-five millimeters or a bit less, if you prefer that system. Here's a bowl of them, ready to cook:




At this point I grab a decent size bowl, put a colander in the bowl to catch the drained soup, and use a forceps to remove the chicken from the crockpot. I use a couple of forks to shred the chicken, removing and discarding any bones, then return the shredded chicken and the liquid that drained from the colander, back to the crockpot.

Add the matzoh balls (or rice or egg noodles), cook for another twenty or thirty minutes, and you're ready to eat.

As The Monkey pointed out in a note to me, the matzoh balls can be sinkers or floaters. Mine were floaters:





We consumed this with a crusty baguette an a glass of inexpensive Aldi's house-brand Chardonnay -- $2.89 / bottle.

Dessert will be Publix Premium Ice Cream (Barney's Coffee flavor, because they were out of Maple Walnut) with bananas sliced in and choice of topping: chocolate for me, caramel for my wife.

Refuah Shelima for Linda.

Such a mensch, you are.

Looks good!

Needs anchovies.

Oy.

Sounds tasty and healthy.

quote:

Originally posted by sigmonkey:
Refuah Shelima.

Thanks for the vowels. It's so much easier with, than without: רפואה שלמה

quote:

Originally posted by ArtieS:
Needs anchovies.

You do understand the difference between pizza and chicken soup, don't you?

Ha!

That’s a LOT of penicillin. Expecting an epidemic or something?

quote:

Originally posted by JALLEN:
That’s a LOT of penicillin. Expecting an epidemic or something?

My wife has a really bad cold!

quote:

Originally posted by V-Tail:

quote:

Originally posted by JALLEN:
That’s a LOT of penicillin. Expecting an epidemic or something?

My wife has a really bad cold!

I thought maybe a coma or something!

quote:

the SIGforum cookbook

Oh that's a GLORIOUS idea!

So if someone in Henderson, NV, can stop by Weiss' Deli and get me a bucket of their penicillin, that'd be great. Best matzo ball soup next to Shermans in Palm Springs. Hell, if anyone in Palm Springs can stop by Sherman's and...

quote:

Originally posted by r0gue:

quote:

the SIGforum cookbook

Oh that's a GLORIOUS idea!

https://sigforum.com/eve/forums...935/m/4480060614/p/1

If you have a recipe to include, send it to The Monkey.

Yeah, I remember getting a few doses of Jewish penicillin!

From age 11-13 I had a major case of strep throat at least once every winter, usually twice.

Mom cooked up a batch of it, on other occasions as well. It was pretty easy as we raised and put a bunch of chickens in the freezer. Those we didn't eat during the summer and fall went into the freezer. Had a production line going to butcher them.

The true cure in your recepie

We consumed this with a crusty baguette an a glass of inexpensive Aldi's house-brand Chardonnay

Anchovies? Oy Vey!

In the early '90s Harry North (brother to Alex) taught me the art of making chicken soup. He said you buy a chicken and stick it in the oven. When it is done you take it out and eat the chicken. Whatever is left over, throw it in a pot and boil the shit out of it.

That started my quest for the perfect chicken soup. When I finally replace my stove, I bet chicken soup will be the first or second thing I make.

I'll use more onion, but still plenty of carrots. Cut all my veggies the day before and use the peelings in the stock. Simmer, strain, chill, skim some of the fat. Then the next day make the soup.

quote:

Originally posted by TexasScrub:
So if someone in Henderson, NV, can stop by Weiss' Deli and get me a bucket of their penicillin, that'd be great. Best matzo ball soup next to Shermans in Palm Springs. Hell, if anyone in Palm Springs can stop by Sherman's and...

Noted. Thanks for the idea, I'll try it. Looks like they have 2 locations. I was in Palm Springs a few weeks ago but was not aware of this place. I'll be there again in a few months and definitely go there.

quote:

Originally posted by Woodman:
In the early '90s Harry North (brother to Alex) taught me the art of making chicken soup. He said you buy a chicken and stick it in the oven. When it is done you take it out and eat the chicken. Whatever is left over, throw it in a pot and boil the shit out of it.

That started my quest for the perfect chicken soup. When I finally replace my stove, I bet chicken soup will be the first or second thing I make.

I'll use more onion, but still plenty of carrots. Cut all my veggies the day before and use the peelings in the stock. Simmer, strain, chill, skim some of the fat. Then the next day make the soup.

I tend to buy a rotisserie chicken and use the leftovers for soup. Try it.

Thanks to OP for the recipe.

My mother in law isn't the best cook in world, but she gives a good college try with matzo ball soup. I think I like the box version from Manoshevitz better. Less chance her dentures or ring aren't in there too.