chicken soup
Although she died when I was only eight years old, I have very fond memories of my Nana Rose. Her condo in Miami was always filled with delicious treasures; from the chocolates that she kept on her coffee table, to the incredibly soft matzo balls she served us on every visit (the trick is to add seltzer), to her wonderful chicken soup, which has remained in our family for generations. Back in the days when Nana was cooking up her delicious soup, I doubt she ever imagined that her great granddaughter would be writing about the recipe years later; but this one is too good to keep, and in the heart of flu season, there’s no better time to share it. So here it is: Nana Rose’s wonderful chicken soup recipe!


1. 3-4 pound chicken
2. 3-4 large carrots
3. 4 stalks of celery
4. 2 medium sized onions
5. 1 large turnip or radish
6. ¼ cup of fresh parsley
7. ¼ cup of fresh dill
8. 3 cloves of garlic
9. Egg noodles (optional)

1. Chop all the vegetables into large chunks.
2. Put all ingredients except for noodles into a large soup pot.
3. Fill pot with water until all ingredients are covered, then add another two inches of water.
4. Cover pot and bring to boil.
5. Once boiling, bring heat to lowest possible simmer
6. Simmer for 6-7 hours (add salt and pepper to taste)
7. Using a strainer, remove all ingredients from the pot except the broth, and put them in a separate bowl.
8. Cook noodles as directed
9. Serve yourself a bowl with broth, vegetables, and noodles.

Note: Soup will taste better the next day; however, after cooling in the refrigerator, a layer of fat will appear on top of broth. Remove it before serving.