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My Take on Grandma's Chicken Soup

My take on Grandma's Chicken Soup

My take on Grandma's Chicken Soup

Up until I was eight, I lived in Los Angeles, California and my grandparents lived in Miami, Florida. Despite the long distance, I saw them often and have many memories in the humid Florida sun, playing shuffle board and swimming in the blue blue pool at their high rise retirement complex.  

Every trip began the same way, as I got off the elevator on their floor, I would immediately smell something cooking with love.  It was probably a lot of somethings cooking since the building was filled with grandparents, great aunts and uncles all preparing for their grandchildren to show up so they could feed them.  The heavenly scent of family recipes, mostly Jewish, wafted down the halls.  Without fail, I would show up to their door only to be whisked in, sat down in a vynl kitchen chair from 1965 and fed my grandma's chicken soup with matzo balls followed by a pint of coffee ice cream my grandpa had stashed in the freezer.  

Typing out this memory actually makes me tear up.  

My mothers' parents were two pillars in my childhood that fed me, loved me and helped guide me to be who I am today.  My recipe will never quite taste like Grandma Claire's,  but I remember her all the same whenever I make this dish and especially when I share it with my daughter.  

L'chaim! 

My Take on Grandma's Chicken Soup

INGREDIENTS

  • 1 Whole Chicken with Gizzards Removed
  • 1 Large Yellow Onion Finely Chopped
  • 1 Bag Baby Carrots
  • 3 Celery Stalks Finely Chopped
  • 2 Large Garlic Cloves Finely Chopped
  • 1/2" Ginger Peeled and cut into 4 Pieces
  • 1 Tablespoon Salt
  • 1 Tablespoon Coconut Oil or Other Fat of Choice
  • 2 Containers of Chicken Broth or 64 oz. Filtered Water

INSTRUCTIONS

In a medium pot, heat chicken broth over medium heat.  

In a large pot, heat oil of choice over medium heat. Sauté onion, celery and carrots until translucent, about 8 minutes.  

Add garlic and ginger, sauté for another minute.  

Place chicken in breast side down. Add salt. 

Pour chicken broth oven chicken. 

Bring soup to a boil, reduce heat and simmer low for 60 minutes.  

Remove chicken.  Add salt and pepper to soup as desired. 

Fill your bowls and serve! 

TIP: After you've eaten all the meat, use the car as to make chicken broth for your next pot of soup.