A Taste of Home: The Story of Grandma's Chicken Soup

There’s a dish that transcends mere sustenance—it’s a bowl of comfort, a spoonful of nostalgia, and a connection to my roots. For me, that dish is my grandmother’s chicken soup. It’s not just a recipe; it’s a story of love, resilience, and the warmth of home.

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The Story Behind the Soup

My grandmother, or Bubbe as we called her in Yiddish, was a woman of strength and grace. She grew up in a small village in Eastern Europe, where life was simple but often harsh. Food was scarce, and every meal was a labor of love. When she immigrated to America, she brought with her the flavors of her homeland, adapting them to her new life.

Her chicken soup was legendary. It was the centerpiece of every family gathering, the remedy for every cold, and the comfort for every heartache. She believed it had healing powers, and in a way, it did. It wasn’t just the ingredients—it was the care and intention she poured into every pot.

When I was a child, I would sit in her kitchen, watching her work her magic. She never measured anything; it was all by feel and memory. The aroma of simmering broth, the sound of vegetables being chopped, and the sight of her hands—wrinkled but steady—are etched in my mind. She would always say, “A little love makes the soup taste better.”

Now, whenever I make her soup, I feel her presence. It’s my way of keeping her memory alive and sharing her love with my own family.

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The Recipe: Bubbe’s Chicken Soup

This recipe is as close as I can get to recreating her soup. It’s simple, hearty, and full of flavor. While I’ve added measurements for clarity, feel free to adjust as she did—by intuition and heart.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces

• 12 cups water (or enough to cover the chicken)

• 3-4 carrots, peeled and sliced into rounds

• 3-4 celery stalks, chopped

• 1 large onion, peeled and left whole

• 1 parsnip, peeled and chopped (optional, for sweetness)

• 1 turnip, peeled and chopped (optional, for depth)

• 1 bunch of fresh dill, tied with kitchen twine

• 1 bunch of fresh parsley, tied with kitchen twine

• 2-3 garlic cloves, peeled

• 1-2 bay leaves

• Salt and pepper, to taste

• Egg noodles or matzo balls (optional, for serving)

Instructions:

1. Prepare the Chicken:

o Rinse the chicken pieces under cold water and pat them dry.

o Place the chicken in a large stockpot and cover with water. Bring to a boil over medium-high heat.

2. Skim the Impurities:

o As the water heats, foam and impurities will rise to the surface. Use a slotted spoon to skim them off. This step ensures a clear, clean broth.

3. Add the Vegetables and Herbs:

o Once the water is boiling and the impurities are removed, reduce the heat to low. Add the carrots, celery, onion, parsnip, turnip, garlic, bay leaves, and the tied bundles of dill and parsley.

o Season generously with salt and pepper.

4. Simmer Slowly:

o Cover the pot and let the soup simmer gently for 2-3 hours. The longer it simmers, the richer the flavor. Stir occasionally and taste, adjusting the seasoning as needed.

5. Remove the Chicken:

o After the soup has simmered, carefully remove the chicken pieces from the pot. Let them cool slightly, then shred the meat, discarding the skin and bones. Return the shredded chicken to the soup.

6. Strain the Broth (Optional):

o For a clearer broth, strain the soup through a fine-mesh sieve or cheesecloth. This step is optional, as some prefer the rustic texture of the vegetables.

7. Serve:

o Ladle the soup into bowls. If desired, add cooked egg noodles or matzo balls. Garnish with fresh dill or parsley.

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Why This Soup Matters

This soup is more than just a meal—it’s a connection to my heritage, a reminder of my grandmother’s love, and a symbol of resilience. It’s the dish I turn to when I need comfort, when I want to celebrate, or when I simply want to feel close to her.

Every family has a dish like this—a recipe that carries stories and memories. For me, it’s Bubbe’s chicken soup. It’s a taste of home, no matter where I am.

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Note: Feel free to adapt this recipe to your taste. Add more vegetables, use different herbs, or make it your own. After all, as my grandmother would say, “A little love makes the soup taste better.”