Chicken soup stirs up memories of family time, shabbat dinners, celebrating Yom Tovs together.

In the olden days it was called the “golden broth” because it was “like amber with golden globules of fat floating on top”. These days the fat is skimmed off. All good chicken soups must be cooked for hours. I remember reading that chicken soup must smile not laugh. Lovely delicate slow boil.

Traditional, classic chicken soup is clear, with carrots, pieces of chicken and celery and parsley then you get a thicker broth like soups that have evolved over the years. The soup I make is a lovely golden colour but is more of a broth than the traditional clear chicken soup.

Ingredients: Whole Chickens, Carrots, Onions, Celery, Parsley, Salt, Pepper, Garlic, Butternut, Soup Stock