Though it’s barely complicated enough to require a recipe, Hannah Forbes Black shows us how to make this the soup famous for its soul and body-healing properties for almost as long as there have been chickens
Twelfth-century rabbi and philosopher Maimonides prescribed chicken soup to his royal patients: "The meat taken should be that of hens or roosters and their broth should also be taken because this sort of fowl has virtue in rectifying corrupted humours." (He also wrote, "The risk of a wrong decision is preferable to the terror of indecision." What a guy.) Everyone makes chicken soup slightly differently, but however you make it, you should end up with a light, comforting broth
Serves 4
Takes about an hour to cook; 15 minutes to prepare
1. Cover the chicken carcass in cold water, add salt and pepper and bring to a boil. Simmer for an hour or so.
2. Chop up your vegetables, onion and garlic and lightly fry over a low heat in a casserole dish.
3. When the leftover chicken has finished simmering, haul out the carcass and strain the liquid through a sieve.
4. Pick any remaining meat off the carcass, including any fatty bits that you probably wouldn’t eat on their own. The soup will thank you for them.
5. Pour chicken liquid over the vegetables, add the leftover bits of chicken, and simmer for around an hour or until it seems ready.
6. Towards the end of cooking, add the chopped parsley (and dill and/or tarragon, if you feel like it), plus salt and pepper if you need it.
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