It’s that time of year. Sunny one day. Rainy the next. Chance of snow by this afternoon. A high near 60 degrees by tomorrow.
You get the story. It’s spring and here in Ohio, it’s days of unpredictable weather. I don’t mind it for I like spring to gently usher in the heat of summer.
Time to prepare for the annual spring cold! I have just the solution – homemade chicken soup! For years, chicken soup was such a mystery to me. It started with my Dad always bragging about my Grandmother’s soup – he would go on for hours how her broth was so clear and so flavorful. Then there was my Jewish Mother-in-Law….talk about hard acts to follow! During my first pregnancy, I craved matzo ball soup and every week, Nonnie would bring me a big jar of homemade soup. You can see why I was so intimated to make chicken soup.
Hubby came down with a cold and it was time to take the plunge. Oh my – why didn’t I make this years ago? I will never buy store bought broth again. I found this to be a delicious and easy homemade chicken stock recipe that tops any I’ve tried – including Nonnies!
The broth recipe comes from Foodie Crush and it’s the closest recipe I could find to match Nonnies. A pot full of veggies and chicken parts simmering for hours…
The beauty of this recipe is that not much chopping is needed. You simply throw in carrots, celery, onions, half heads of garlic and the one ingredient that makes it all special…parsnips. The parsnips add a special sweetness to the broth. I don’t use a whole chicken – I buy the cut up fryer which makes it easier to prepare.
I’ve made this soup with thick egg noodles, thin soup noodles and this time, with matzo balls. Any way you serve it, it’s delicious and you’ll have plenty of broth leftover to freeze!
Garnish the soup right before serving with fresh dill and parsley and it’s a winner!