Chicken Soup

It is our family’s favorite Sunday meal, we hope you will enjoy it as much as we have.   –Ursula Gabryjelski

  • Whole chicken (5 – 7 pounds) cut up, including all giblets except liver
  • 5 pounds beef short ribs (usually 6 ribs)
  • 7 carrots whole, peeled and trimmed
  • 9 stalks of celery with leaves, cut in half
  • Celery root, peeled and thickly sliced, (if available)
  • A bunch of fresh Italian parsley, washed carefully
  • 1 medium onion, peeled, quartered, burned till black over high heat in an ungreased frying pan
  • 2 large leek, cut length wise and then in half, wash carefully between leaves
  • 1 small head of savoy cabbage, cut in 6 wedges
  • 6 builion beef cubes
  • 8 peppercorns
  • 3 bay leaves
  • 3 tablespoons Salt
  • .5 teaspoons. black pepper
  • 1 pound Very fine egg noodles (Pennsylvania Dutch brand makes them, or try in Jewish food section)
  • Bunch of fresh dill weed, washed, dried on paper towel, and finely chopped
This recipe requires a 20 quart pot.  If one is not available, the recipe may be cut down approximately adjusting all ingredients.  You may vary the amounts of any of the ingredients according to own taste and availability, but to begin with try to stay true to recipe.
No problem covering the soup in the fridge, or while heating.

  1. Wash beef, place in the pot, & add 17 quarts (up to the pot handle rivets) cold water. Cover the pot bring to boil on high heat, then lower the heat and keep boiling for about 3 hours (until about 1/2 the water has boiled away).
  2. Skin the chicken, trimming as much fat as you can (get close, not perfect as a little fat is good).  Place the whole chicken AND the giblets into the pot.  Add COLD water back up to the 17 quart mark.  Cover & bring to boiling on high heat, & lower heat, half covering pot.  Keep boiling for 1.5 hours (until you have lost a few quarts of water).  DO NOT LEAVE AT A FAST ROLLING BOIL (this will muddy the soup, and it looks bad).
  3. With a ladle, skim off much (but not all) of the foam and fat from the liquid in the pot.
  4. Put in Onion, bay leaves, peppercorns, bouillon cubes, celery root, and carrots.  Bring back to the slow boil, THEN cover and let boil for 20 minutes.
  5. Put in leeks, celery, parsley, salt, & pepper.  Add water back to 17 quarts if needed.  Cook 15 more minutes.
  6. Put in the savoy cabbage, add water nearly to the top and cook (a slow boil) uncovered 20 minutes.
  7. While the broth is cooking, cook the noodles in a separate pot, about 6 – 8 quart. Fill it ¾ with water, add 1 tablespoon salt, bring to boil.
  8. Throw in all noodles, stir thoroughly, bring to boiling.
  9. Cook 6 – 7 minutes, then quickly drain in a large colander, rinse well with cold water to cool noodles, let drain.
  10. When well drained place them in another container and stir them slightly, as they could get lumpy and squished in the colander.
  11. When broth is finished cooking, carefully remove meats and vegetables from it with 2 slotted spoons letting the broth drain from them. Place the meats and vegetables on serving platters, cover to keep hot till serving.
  12. Let everyone assemble their own soup.  MAKE SURE that the dill is the last thing you sprinkle on, then pour soup over everything.
I keep the broth slightly covered and on a very, very low heat to keep it hot throughout the meal.
It must be served hot for best taste.
When reheating the broth, do it very slowly.
After several heatings, it may be necessary to strain the broth through a cheesecloth to keep it nice and clear.
After storing the noodles in refrigerator, you may want to run them under hot water in a colander to warm them up.
This will feed at least 12 people with leftovers.
Broth is also excellent to drink hot on a cold day.
It is our family’s favorite Sunday meal, we hope you will enjoy it as much as we have.
Ursula Gabryjelski