Hearty Chicken-Vegetable Soup

When I served this soup to my two-year-old granddaughter, she was busy picking out the “green candy” (edamame!), devouring them, and asking for more soup. She enjoyed the “yellow candy” (corn) too. This soup appeals to all ages. Try it and you’ll see what I mean.

Serves 8

• 2 Tbsp sunflower oil (or other neutral-flavored oil)
• 2 lb (910 g) chicken bones, put in a net bag
• 4 chicken cutlets (about 12 oz/340 g), cut into strips
• 1 small marrow bone (preferably veal)
• 1 whole onion, peeled, with a shallow X cut on top
• 3 stalks celery, sliced
• 3 medium carrots, cut into chunks
• 3 whole cloves garlic, peeled
• 1 large sweet potato, cut into medium cubes
• 1 medium zucchini, cut in half circles
• 1 kohlrabi, peeled and halved
• ½ cup frozen corn kernels
• ½ cup frozen edamame beans
• 10 cups water
• salt and pepper, to taste
• 2 cubes frozen parsley
• squeeze of fresh lemon juice (optional)

Pour oil on the bottom of a large Crock-Pot (at least 6–7-quart). Add chicken bones, cutlet strips, and marrow bone. Turn Crock-Pot on high. Leave for 15–30 minutes to sweat a little.

Add all vegetables and water to the Crock-Pot. Cook for 7 hours on high. Add salt, pepper, and parsley at the end. Add lemon juice for a pop of flavor, if desired.

To serve, carefully remove chicken bones and any veggies you won’t be eating. Use a slotted spoon to serve veggies and chicken cutlet strips into bowls. Then ladle soup on top.

Note: Veal marrow bones have a more delicate flavor than beef marrow bones. If veal isn’t available, use a beef one. If neither are available, add a small piece of flanken. Also, there are proportionately a lot of chicken bones in this soup, which add exceptional flavor. However, there will be a lot of scum (impurities) on the surface of your soup. To avoid this, when your soup is about to boil, remove as much of the gray foam as possible. You can also sub a quarter of a chicken (or more) for the bones.

Chicken Cacciatore Remake

This is my own version of chicken cacciatore, which was warmly welcomed by all tasters (who became eaters!). It’s fall-off-the-bone soft and full of delicious flavor in each bite.

Serves 5

• 5 chicken bottoms, cut into eighths
• 3 Tbsp avocado oil (or other neutral flavored oil), divided
• 1 medium onion, sliced into half circles
• 2 shallots, chopped
• 3 cloves garlic, minced
• 1 14-oz (400-g) can finely chopped tomatoes
• 1 heaping Tbsp tomato puree
• full ¾ cup semi-dry white wine
• salt and pepper, to taste
• 1 bay leaf, crushed
• ¾ cup water
• 1 3.5-oz (100-g) pkg chestnut pieces
• 2 sprigs fresh thyme (optional but recommended)

Clean chicken and set aside. Pour 2 Tbsp avocado oil on the bottom of a large (6–7-quart/liter) Crock-Pot. Add the onion, shallots, and garlic. Mix together. Place the chicken pieces on top and mix everything together well (you can do this with a plastic glove).

Mix the tomatoes, tomato puree, wine, salt, pepper, and bay leaf in a small bowl. Pour over chicken evenly. Pour ¾ cup water around the sides of the chicken. Sprinkle chestnuts around the chicken. Drizzle remaining 1 Tbsp avocado oil over all. Stick the 2 sprigs thyme, standing up, into the chicken.

Turn Crock-Pot to low and cook for 6–7 hours. Serve over pasta or rice.

Rich Vegetable Soup with Fun Toppings

Eating a bowl of hot vegetable soup is a wonderful way to warm up on a chilly fall day. I purposely used various textures of vegetables in the soup to make it more interesting and palatable. Thanks to Mrs. Tovi Silverstein for the garnish ideas!

Serves 16

• 2 Tbsp sunflower oil (or other neutral-flavored oil)
• 1 large onion, diced
• 2–3 cloves garlic, diced
• 3 medium carrots, diced
• 3 stalks celery, diced or sliced
• 1 lb (450 g) fresh pumpkin, peeled and thickly grated
• generous handful fresh mushrooms, sliced thinly (in the food processor)
• 2 cups frozen fine string beans, left whole
• ½ each red and yellow pepper, chopped
• 1 large zucchini, peeled and thickly grated
• 1 large parsnip, peeled and thickly grated
• ¾ cup tomato sauce or tomato paste (see note)
• 10 cups water
• salt and pepper, to taste (be generous)
• handful fresh dill

Garnishes

handful potato sticks, handful fish shaped crackers, or 3 pareve frankfurters, defrosted, sliced, and sautéed in a little oil to crisp

Heat oil in a large frying pan. Add onion and sauté over medium heat for 8 minutes or until translucent, stirring occasionally. Add garlic and sauté an additional 2 minutes. Pour into a 6–7-quart Crock-Pot. Add the carrots, celery, pumpkin, mushrooms, string beans, peppers, zucchini, and parsnip. Pour tomato sauce or paste over it. Add water. Turn Crock-Pot to low and cook for 8 hours.

Turn off Crock-Pot and add salt, pepper, and dill. Let steep a few minutes before serving. Remove dill.

For garnish: Set out 3 medium-sized bowls with a different garnish in each one. Let the fun begin!

Note

Tomato paste has a deeper and more intense flavor than tomato sauce. It also has a darker color. I find that tomato sauce adds a depth of flavor to the soup without being overpowering. Your choice.

If you prefer more acidic undertones to your soup, add a slice or two of lemon during the last half hour of cooking. Also, if you want a more prominent garlic flavor, don’t sauté it as above. Rather, add it at the end together with the salt, pepper, and dill.

(Originally featured in Family Table, Issue 864)