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Home Cook: Debbie Katchko-Gray, Ridgefield, Conn., www.cantordebbie.com
Recipe: Cantor Debbie’s Chicken Soup for Shabbat
Back Story: "This is a recipe I’ve tweaked over the years. Using root vegetables absolutely improves the flavor -- add rutabaga, turnip, parsnip- -- it’s always the best soup anyone ever tasted, or so they tell me."
- Half a chicken or package of chicken bones
- Package of chicken soup mix from a matza ball box or use consommé cubes
- 3 to 4 carrots, sliced
- 2 to 3 celery stalks, sliced
- 2 onions, chopped
- plus any of these-
- 1 to 2 parsnip peeled, sliced
- ½ rutabaga waxy turnip peeled and chopped
- A few small turnips peeled and chopped
- A few garlic cloves, chopped
- If you have parsley, cilantro or dill; add those along with salt and pepper to taste
- Throw everything in a pot half filled with water.
- Put a package of chicken soup mix from the matza ball box, or some consommé cubes.
- After boiling an hour or two, remove chicken --cool, and remove bones -- put meat back in the pot.
- Boil, skim off the top foam, let cool, skim the fat off the top -- reheat
- Add matza balls if you want. Use a boxed mix to make it easy. I add a little more plain matza meal to make the matza balls more chewy; if you prefer them fluffy, keep them as it is.
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