Chicken Soup I
I read everyone's messages with enthusiasm, and find it interesting how many ways there are to prepare the same foods, and I just had to add my "2 cents" about chicken soup.
In the early 1980's I lived in Seattle, far away from my family in NJ. Prior to that, we had (and do again, now) all holiday celebrations with my mom doing most of the cooking. When I moved away, I had to learn for myself, and chicken soup was one of the first things I made. My daughter now says my soup is at least as good as her grandmother's, and that is quite a compliment!
Anyway, I make it with onions, celery, carrots, parsnip, dill, parsley, and turnips. But, after the soup is cooked, I strain out all the vegetables. Unfortunately, my family is not big on eating veggies. The cooked soup is deboned and frozen for use in other recipes at a later date.
I think that what goes into chicken soup & other recipes, mainly come from family traditions, adjusted to fit each generation. As I said, I strain out the veggies, and don't use them, but my mom & her mom before her always served the vegetables separately for anyone who chose/chooses to eat them.
Posted by Marilyn Judovin, Z'L, Z'L