My mother-in-law, Lee, introduced me to this wonderful recipe, and now I make this soup every time I come home from a long trip. I put everything into one pot, let it cook slowly on the stove top, and enjoy the delightful aroma until the soup is done. There is no easier or more delicious way to eat. Use vegetables that are in season.
Here, I included Garnet yams (aka sweet potatoes), fennel, onions, and chicken drumsticks. (Be sure to give the fennel a try; it lends a mysterious, rich flavor.) I also added a splash of wine, a big bunch of fresh dill, and lots of salt and pepper. But these just happened to be the ingredients I had on hand. Make this recipe your own. Use any chicken parts you prefer, or even a whole bird. Add zucchini, tomatoes, spinach, or mushrooms to make the soup as heavy or as light as you wish. If you love garlic, throw some into the pot. If you don’t have fresh herbs, use dried ones. You can’t go wrong. This soup freezes well, too.
- Cook Time
- Prep Time
- 8-10 servingsServings
- 6 skin-on, bone-in chicken drumsticks or other pieces of your choice, about 1 1⁄2 lb (750 g)
- 2 yellow onions, cut into chunks
- 1 large Garnet yam, peeled and cut into chunks
- 1 fennel bulb, trimmed, cored, and cut into chunks
- 1 bunch fresh dill, roughly chopped Splash of white wine (optional)
- Kosher salt and freshly ground pepper
1. In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1 ⁄2–2 hours.
2. Remove the chicken from the pot. When cool enough to handle, remove the meat from the bones, discarding the skin and bones, and cut the meat into bite-sized pieces. Return the meat to the pot. If you’d like the soup a little thicker, place the pot over high heat, bring to a simmer, and cook, uncovered, until thickened to your liking, 10–15 minutes. Taste and season as necessary.
3. To freeze the soup, divide into several small containers for smaller portions or transfer to 1 large container and freeze for up to 6 weeks. To serve, thaw in the fridge overnight, then transfer to a pot, place over medium heat, and heat until hot.
Recipe courtesy of The New Kosher.