Serves 8
240 min
Mile End's Chicken Soup with Soup Mandel
Recipe GLPR3665be3b62de80
A traditional Jewish-style chicken soup made with three whole chickens, aromatic vegetables, and fresh herbs, simmered for hours to develop a rich, restorative broth. Served with Soup Mandel (almond-shaped noodles) as garnish. This comforting dish yields 8 servings of deeply flavorful, nourishing soup.
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Ingredients
3 small chickens (about 2 1/2 pounds each), each cut into 8 pieces
10 black peppercorns
2 teaspoons Diamond Crystal kosher salt, plus more to taste
2 parsnips, peeled and left whole
2 parsnips, peeled and cut into 2- to 3-inch batons
2 carrots, peeled and left whole
2 carrots, peeled and cut into 2- to 3-inch batons
2 celery stalks, trimmed and left whole
2 celery stalks, trimmed and cut into 2- to 3-inch batons
2 large onions, peeled and cut in half
1 large onion, peeled and coarsely chopped
3 sprigs of fresh dill
3 sprigs of flat-leaf parsley
3 sprigs of fresh thyme
2 fresh bay leaves
Soup Mandel (almond-shaped noodles), for garnish
Directions
Place the chicken pieces in a large pot and cover with cold water (about 4 to 5 quarts). Bring to a boil over high heat, then immediately reduce heat and simmer, skimming foam and impurities from the surface for the first 10 to 15 minutes until the broth clears.
Add the black peppercorns and 2 teaspoons of kosher salt to the pot.
Add the 2 whole parsnips, 2 whole carrots, 2 whole celery stalks, and the 2 onion halves to the pot. These larger vegetables will infuse flavor into the broth.
Gather the dill sprigs, parsley sprigs, thyme sprigs, and bay leaves into a bundle and add to the pot. Alternatively, tie them together with kitchen twine if desired.
Simmer the soup gently for 2 to 2.5 hours, until the chicken is very tender and the broth is rich and golden. The internal temperature of the chicken should reach 165°F (74°C) to ensure food safety.
Remove the larger whole vegetables, chicken pieces, and herb bundle from the pot using a slotted spoon. Discard the whole vegetables, herbs, and peppercorns. Reserve the chicken meat if desired; shred or chop it and set aside.
Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on any solids. This creates a clear, refined broth.
Add the chopped onion and the batons of parsnip, carrot, and celery to the strained broth. Simmer for 15 to 20 minutes until these garnish vegetables are tender but still hold their shape.
Taste and adjust seasoning with additional salt as needed.
To serve, ladle soup into bowls and garnish with Soup Mandel noodles according to preference. Add reserved shredded chicken if desired. Serve hot.
