Need I say more...
My mother’s chicken soup recipe for your next cold
December 12th, 2008
My mother’s chicken soup recipe (the way my mom told it to me, which means you will have to come up with your own portions for your own taste)
Ingredients:
1 kosher chicken, cut up
1 kosher turkey neck (optional)
1 pot of water (she says to start with less than water you think you want, and besides, you can always add water)
Onions
(as many as you want to add; my wife, the vegetarian, loves onions cooked in chicken soup, so my mom always adds 4 or 5 extra onions to the soup “just for Phyllis, not for you, Arthur”)
2 celery stalks (I cut them up, my mom doesn’t)
1 carrot (my wife also loves cooked carrots, so no surprise, my mom generally adds in several extra carrots)
1 or 2 cauliflower florets
Garlic to taste, but whole garlic cloves, not crushed
Kosher salt to taste (I add lots of this)
Pepper to taste (I add much more pepper than my mom, but I don’t use whole peppercorns because I hate biting into them when I eat – yes, eat – the soup later)
Fresh dill (my mom adds a lot of dill because “Phyllis loves it”; she often adds it at the end, but has made it many times with the dill added in early – adds a great smell to the kitchen)
1 tbsp Ossem Soup Consommé (apparently, this is available in most Jewish stores; I’ve never added this, but then my mom’s soup is better than mine)
The greens of several green onions, sliced thinly
1 kosher turkey neck (optional)
1 pot of water (she says to start with less than water you think you want, and besides, you can always add water)
Onions
(as many as you want to add; my wife, the vegetarian, loves onions cooked in chicken soup, so my mom always adds 4 or 5 extra onions to the soup “just for Phyllis, not for you, Arthur”)
2 celery stalks (I cut them up, my mom doesn’t)
1 carrot (my wife also loves cooked carrots, so no surprise, my mom generally adds in several extra carrots)
1 or 2 cauliflower florets
Garlic to taste, but whole garlic cloves, not crushed
Kosher salt to taste (I add lots of this)
Pepper to taste (I add much more pepper than my mom, but I don’t use whole peppercorns because I hate biting into them when I eat – yes, eat – the soup later)
Fresh dill (my mom adds a lot of dill because “Phyllis loves it”; she often adds it at the end, but has made it many times with the dill added in early – adds a great smell to the kitchen)
1 tbsp Ossem Soup Consommé (apparently, this is available in most Jewish stores; I’ve never added this, but then my mom’s soup is better than mine)
The greens of several green onions, sliced thinly
Directions (again, straight from my mom)
Cook it, Arthur.
For a long time.
When it’s finished, add the green onions to serve.
For a long time.
When it’s finished, add the green onions to serve.
Trust me, folks, if you finally make it right (it took me several trials because I got the proportions all wrong), it’s the best chicken soup you will ever taste, and even better, if you have a cold, and you serve it very hot with lots of added pepper.
The other great thing is you learn to finally love boiled chicken, which is why you eat this soup, you don’t just slurp it.
Television Spots 
Radio Broadcasts
