Chicken Soup for the Law Student’s Soul

By Yale Hertzman  (Photograph by Zach Hertzman)

You may be familiar with chicken soup. Chicken soup is made by taking a chicken, plopping it in a big pot of water, and simmering it for hours with vegetables, herbs, and spices. The result: a rich, golden broth that is so much better than a can of Campbell’s.

Despite what your mother may have told you, no two chicken soups are alike. There are many different adaptations of chicken soup, from household to household, country to country. In Bulgaria, for example, chicken soup is made by adding a mixture of yogurt and eggs to increase the density of the soup, and is topped with parsley and lemon. In Italy, chicken soup typically contains pasta, not surprisingly. In my house, chicken soup has always been served the same way. My mom makes it with carrots, celery, dill, onions, cabbage, and of course, chicken. Here is my family recipe.

Supplies:

• 1 very large pot
• Strainer
• Large bowl
• Tongs
• A skimmer or a large spoon

Ingredients:

• 1 large chicken or chicken parts (thighs, breasts and legs) – I usually use a whole chicken. If using a whole chicken, tell the butcher you are buying it for soup and ask for the chicken to be cut up into parts.
• 5 carrots, peeled and halved
• 4 stalks of celery, halved
• 2 parsnips, peeled and halved
• 1 large onion (or two small onions), peeled and halved
• 10 cloves of garlic, peeled
• ¼ head of cabbage
• 1 knob of ginger, peeled
• Handful of dill
• 1-2 bay leaves
• Salt
• Whole black peppercorns
• Turmeric powder (optional)

Steps

1. Place the chicken in a large pot and fill with cold water, enough to cover the chicken. Bring to boil, uncovered.
2. While waiting for the pot to boil, prepare the carrots, parsnip, celery, onion, garlic, and ginger.
3. While the soup is coming to a boil, skim the fat that rises to the surface using a skimmer or a large spoon. Discard the fat in a separate bowl.
4. Once the pot has boiled and fat is skimmed, add the following seasoning:
   • 1 tbsp salt – You can increase the amount later depending on your taste.
   • 12 whole black peppercorns
   • 1-2 bay leaves
   • ¼ tsp of turmeric powder – Optional, but adds great colour and flavour.
5. Bring pot to boil again.
6. Once pot has come to a boil, simmer partially covered for 1 hour, or until chicken is cooked through. In the last 10 minutes, add the dill.
7. Taste the soup and adjust seasonings, if necessary.
8. Using a pair of tongs, remove the chicken and vegetables from the soup. Cut up the chicken and carrots on a separate plate. Dispose of the spices, herbs, garlic, cabbage, and onions. Ensure that you have removed the bay leaves, as they are inedible.
9. Place a strainer over a large bowl. Strain the rest of the soup, separating the broth from remaining vegetables and spices.
10. Combine the chicken, carrots, and broth in the pot. Heat, and serve. Top with fresh ground pepper and more dill.

If you are not eating the soup immediately, refrigerate in a jar or container. As the soup cools, a layer of fat will rise to the top. Skim off the fat before serving.