Rabbi Laura Janner-Klausner appeared on The Food Programme celebrating the power of food to comfort us in hard times, especially during these dark days of the year and revealing the secret of “Jewish penicillin”, or chicken soup.
Jewish chicken soup by Rabbi Laura Janner-Klausner
6 chicken thighs with the fat removed
2 chicken carcasses
2 white onions
1 whole garlic
Fresh dill (according to taste)
3 celery stalks
2 ripe tomatoes
Salt and pepper (to taste)
Fry the onions very slowly for 10 minutes on a low heat, add the garlic for another 5 minutes. Add the carrots and celery (chopped into 2 cm pieces), fry for 5 minutes.
Add the tomatoes, quartered. Add the thighs and carcasses and 2 litres of water (or more if necessary to cover all the ingredients).
Bring to the boil and reduce the heat. Add the dill, salt and pepper. Simmer for 2 hours.
Allow the soup to cool completely and remove any fat from the top with kitchen towel.
Heat thoroughly before serving