Kosher Revolution's Be-All, End-All Chicken Soup

Kosher Revolution's Be-All, End-All Chicken Soup

[Photograph: Antonis Achilleous]

What makes Kosher Revolution's chicken soup the Be-All, End-All of all chicken soup recipes? It might have something to do with the nine pounds of meat that goes into the slow simmered stock. Not content with using a plain old stewing chicken, this recipe calls for an additional 3 pounds of chicken pieces plus a pound of flanken i.e. cross cut short ribs.

Along with this intriguing and really quite revolutionary combo of beef and poultry, into the pot go the usual chicken soup suspects: onion, carrot, celery, parsley, bay leaves, and of course, plenty of dill. It's the dill that gives the chicken soup its uniquely Eastern European flavor.

After simmering, skimming, and straining your left with a golden broth that's over the top chickeny with a touch of beefy flavor that adds a wonderfully fatty depth. While we'd be more than happy to sip steaming cups of this broth on its own, what we're really looking forward to is loading it up with fluffy matzoh balls.

As always with our Cook the Book feature, we have five (5) copies of Kosher Revolution to give away this week.

Adapted from Kosher Revolution by Geila Hocherman and Arthur Boehm. Copyright © 2011. Published by Kyle Books. Available wherever books are sold. All Rights Reserved

  • Yield:12
  • Active time: 1 hour
  • Total time:3 hours


  • 4 medium parsnips, peeled and cut into 1/2-inch dice
  • 4 medium celery stalks, cut into thirds
  • 3 leeks, white parts only, well cleaned
  • 1 medium onion, unpeeled, quartered
  • 2 bouquets garnis (2 crushed garlic cloves, 1 bay leaf, 1/2 bunch dill, 1/2 bunch flat-leaf parsley, and 4 peppercorns divided among two squares of cheesecloth, knotted to enclose)
  • Two 1/2-pound pieces flanken
  • One 4- to 5-pound stewing chicken, cut into eight parts, rinsed, any excess fat removed
  • 3 pounds chicken legs, wings, bones and backs, any combination, rinsed, any excess fat removed


  1. 1.

    In a large stockpot, combine the parsnips, celery, leeks, onion and
    bouquets garnis. Place the flanken on top and top with all the chicken.
    Add cold water to cover by 1 inch. Bring to a boil slowly over medium
    heat, 45 to 60 minutes. Reduce the heat and simmer for 1 hour, skimming to remove any surface solids every 10 minutes. Simmer another hour, skimming every 20 minutes, and transfer the breast to a medium bowl. Simmer, skimming as needed, for 11/41/4 hours more. With tongs or a slotted spatula, carefully remove the remaining chicken and the flanken and transfer to the bowl. (Reserve the chicken, skinned and boned, for chicken salad, or return to the soup.)

  2. 2.

    Meanwhile, fill the sink with cold water and add ice. Place a large
    clean pot in the sink. Line a colander or strainer that fits over the pot
    with a double layer of cheesecloth. Carefully ladle the soup through the
    cheesecloth, trying not to disturb the ingredients at the bottom of the
    cooking pot. When only a little soup remains, carefully tilt the pot to
    pour it off. (Discard the pot ingredients.)

  3. 3.

    Allow the soup to cool to room temperature and transfer to the
    refrigerator to chill. Remove any solidified fat from the soup and serve,
    or freeze in a tightly sealed plastic container.