Chicken Soup



1 whole chicken, 4-5 lbs.

1 Tbsp. salt

3 quarts water

1 whole onion

1 bay leaf

2 carrots, peeled

4 celery tops


Wash the chicken thoroughly and trim off excess fat.
Cut the chicken in halves or quarters and place it in salted water in a deep kettle.
Cover and bring to a boil then uncover and reduce heat. Add onion, bay leaf, carrots, and celery tops.
Simmer until chicken is tender (about 3 hours). Skim top, when necessary.
Remove the chicken to a platter and strain the soup.
If desired, place some chicken and carrots back in soup.
Serve hot. Serves 8.

Note: Make the soup ahead of time and then place it in the refrigerator for the fat to congeal.
It is now easy to remove the fat and reheat before you are ready to serve.
Place in your matzo balls or noodles--it is great for all that ails you!

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       Pea Soup


2 tsp. olive oil

2 carrots, peeled and diced

1 onion, chopped finely

1 baking potato, peeled and diced

1 sweet potato, peeled and diced

2 cloves of garlic, minced

6 cups chicken or vegetable broth, reduced-sodium

1 cup split peas, rinsed

Salt and pepper, to taste


In large soup pot, place 2 tsp. of oil; sauté the carrots, onion, potato, sweet potato and garlic.
Cook stirring until softened, about 5 minutes. Add broth and rinsed split peas and bring to a boil.
Reduce heat to low and simmer, cover until vegetables are tender and peas have broken down
(about 40 minutes). Salt and pepper to taste. If soup gets too thick, add water.

*Note: If the soup is done and is still lumpy, smash the lumps with a fork
or the back of a large spoon. I put mine into my food processor, and
after a few whirls, it is creamy smooth. For people who don’t like vegetables,
This is a delicious way to eat them.

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Most Jewish deli’s today serve Barley and Mushroom Soup.  This soup has its roots in the Ashkenazi Jewish communities of Eastern Europe. Mushrooms were popular in those cold-weather countries because they could be harvested, dried and stored for later use.
Barley was also plentiful in the Eastern European climate, making this soup a healthy winter dish. Barley was one of the first ancient cultivated grains.

Barley and Mushroom Soup

1 oz. of dried mushrooms                                 
 2 pounds soup beef (brisket, rib, etc.)
 2 quarts water
 3 beef bouillon cubes
 2 tsp. salt
 1 onion, diced
 2 carrots, diced
 ½ cup pearl barley (wash and drain)
 parsley & dill to taste
 1 bay leaf (remove before serving)

Wash and soak mushrooms according to directions on package.  Place meat in salted water and bring to a boil. Reduce heat and simmer about 45 minutes. Skim top with a slotted spoon. Add barley, drained mushrooms, onion, carrots, and seasonings. Simmer until meat and vegetables are tender (about 1 ½ hours).  Remove bay leaf. Serve hot. Serves 6.


1 lb. cubed beef stew meat    2 stalks celery, chopped
1 Tbsp. oil                               1 lb. fresh mushrooms, sliced
2 large carrots, diced             ¼ cup pearl barley
3 cloves garlic, minced           ¼ cup sour cream
1 onion, chopped                       2 boxes of beef stock

Fry small cubes of stew meat in oil or butter, until juices become a rich brown color. Next, add the carrots, onion, garlic, celery and mushrooms to the pot. Sauté until the vegetables pick up the flavor of the meat juices.  Add 2 boxes of beef stock (8 cups) and barley.  Cook until barley is soft.  Adjust liquid and seasoning as desired.  Serve hot and place a dollop of sour cream on top.

*Note: Easier to make and a very healthy meal.



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