Bubbies Chicken Soup

Every grandmother has her chicken soup, and this is the kind of golden, restorative bowl, often called Jewish penicillin, that a Bubbie would simmer all afternoon. It’s beautifully simple: a whole chicken, plenty of water, and a handful of vegetables.

The flavor that says ‘Jewish chicken soup’ comes from two things: a generous bunch of fresh dill and a parsnip tucked in with the carrots, celery, and onion, which together give the broth its sweet, herby, unmistakable character.

The technique is mostly patience, with one important step: skim the foam off as it first comes to a boil for a clean, clear broth, then drop to a bare simmer with the lid askew so it reduces gently and concentrates.

A clever tip: bundle the dill and parsley in a mesh produce bag so you can lift the herbs out in one go. The soup freezes well, and the cooked chicken makes wonderful sandwiches or salad.

Kitchen Tips

• Skim the foam diligently as it first boils for a clear, clean-tasting broth.
• Keep the lid askew at a bare simmer; a hard boil turns the broth cloudy and greasy.
• Chill the soup and lift off the solidified fat for a lighter bowl.
• Tie or bag the herbs so you can pull them out easily before serving.

Variations

• Serve over egg noodles, rice, or with matzo balls for the full experience.
• Don’t toss the cooked carrots and onion; they’re delicious eaten right in the soup.
• Add a few peppercorns or a bay leaf for a little more depth.