Helene Bailen’s cousin, Roberta Milton, gave her this recipe with very specific instructions about how the soup should be made. Milton uses carrots, parsnips, squash, dill, and packaged soup mix (look for boxes of Manischewitz or Goodman’s matzo ball and soup mix and use the packet of soup seasoning). Add matzo balls or cooked noodles to the pot at the end of simmering, if you like. Give the soup a good stir before ladling it into bowls.
|5||kosher split chicken breasts (about 4 pounds total), skin and bones
|5½||quarts cold water|
|⅓||cup chopped fresh parsley|
|⅓||cup chopped fresh dill|
|1½||tablespoons kosher salt|
|½||teaspoon black pepper|
|1||pound parsnips, cut into 2-inch lengths|
|8||medium carrots, cut into 2-inch lengths|
5½ tablespoons) soup mix
|1||package (12 ounces)
frozen cooked winter squash, unthawed
1. In a stock pot (at least 10 quarts), place the chicken and water. Bring to a boil over high heat just until the water starts bubbling. Reduce the heat to medium, spoon off the foam on top, and add the parsley, dill, salt, pepper, parsnips, and carrots. Bring to a gentle simmer (so it’s just gently bubbling here and there) and cook for 40 minutes.
2. Stir in the soup mix and simmer gently for 20 minutes. Add the frozen squash and simmer 20 minutes more. Total simmering time is about 1 hour and 20 minutes. Remove the pot from the heat.
3. Use a slotted spoon to transfer the chicken and vegetables to a large bowl. Cool the soup to room temperature. Set a fine mesh sieve over a large soup pot. Strain the soup through it; let it sit until cool. Cover and refrigerate. Refrigerate the chicken and vegetables. Both are fine for up to a few days.
4. About 30 minutes before serving, skim off the congealed fat from the soup. Add the vegetables and bring to a boil, stirring, over medium heat. If you’re adding cooked noodles or matzo balls, do it now. You can also add chunks of cooked chicken (or reserve them for sandwiches another day). Taste for seasoning, add more salt and pepper, if you like, and stir well. Ladle into bowls. Adapted from Roberta Milton