THIS Is The Best Chicken Soup Recipe To Cure A Winter Cold

If you’re warding off the chills, add traditional Jewish dumplings (kneidlach), and this homemade chicken broth will restore your faith in goodness.

READ MORE: 6 Delicious Winter Soup Recipes – Plus Sides!

Basic Chicken Stock

Chicken stock is really easy to make: just add all the ingredients to one pot, bring to a simmer, then let it burble away happily for an hour or two. Use cost-effective chicken wings or the carcass of a roast or rotisserie chicken – just freeze until you’re ready to turn it into soup.

READ MORE: Make This Cold-Fighting Lettuce, Fennel & Pea Soup If You’re Feeling Under The Weather

Jewish Chicken Soup

Chicken soup with kneidlach is the traditional first course at the Seder meal during Passover. Food writer, chef and Jewish food expert Oded Schwartz of Oded’s Kitchen shares his recipe for kneidlach below. His dumplings are made airy with soda water and use extra-virgin olive oil instead of schmalz (chicken fat).

“I also serve the kneidlach as one would gnocchi, with a home-made tomato sauce,” says Schwartz. “It’s basically the traditional 2/3/4/6 recipe [ratio of ingredients to each other; increase accordingly]; I usually use six heaped spoons for kneidlach and seven for gnocchi.”

For the soup:

Make the chicken stock as above but add two leeks (sliced and washed well), two turnips (peeled and halved) and 100g of pumpkin (peeled and roughly chopped). Reserve some of the stock for cooking the matzo ball

For the kneidlach:

SERVES 5. Per 308g serving: 1 421kJ, 15g fat (3g sat), 430mg sodium, 26g carbs, 4g fibre, 6g sugars, 28g protein

These three comforting soups will boost your immune system. Plus, get your hands on for only R199. This ebook is packed to the brim with nutrients and good-for-you ingredients, you’ll find few dishes that stand up to it tastewise, timewise and healthwise.