Chicken Soup - liquid gold

The Magic Elixir


  • 1 whole chicken (rinsed and with that stupid plastic bag of weird stuff removed - yeah, you have to do it yourself)
  • big handful of baby carrots
  • 1 onion (quartered)
  • few stalks of celery
  • 1 potato (cubed)
  • 3-4 cloves of garlic (peeled)
  • 1 parsnip (peeled and chopped in half)
  • 1 bunch fresh Italian parsley
  • 1 bunch fresh dill
  • 3-4 heaping tablespoons of powdered chicken Consomme
  • S&P to taste


  • Throw your chicken into the pot.
  • Cover chicken with water and boil.
  • Dump out first batch of water (it gets all the yucky stuff off the chicken).
  • Put more water in the pot just to cover chicken.
  • Now add everything else.
  • Boil (again).
  • Once boiling, lower heat to a simmer and cook forever (or at least 2-3 hours)
  • After approximately 3 hours, take another pot or bowl of equal size and put a big strainer inside of it.
  • Carefully pour the soup into the strainer. Do NOT spill one tiny drop of this special stuff. It's priceless.
  • Let this cool for at least an hour.
  • Remove the bones and toss.
  • Remove the chicken and put into another bowl.
  • Chop the chicken and toss with a little mayo, celery, S&P and you have lunch for a week!
  • Now take that strainer of vegetables and MASH IT UP letting all of the veggie juices strain back into the soup. (For a slightly different variation with even more taste, toss some of those soft veggies into the blender and puree them before pouring back into the soup).
  • Serve with wide egg noodles or Matzoh balls and watch your flu FLY OUT THE DOOR!

*This soup freezes amazingly well! Please let me know how yours comes out!!