Chicken Soup (Of the Jews)

I hadn't been planning on posting two recipes in a row, but I have a feeling the cold spell won't last.  Yup, it's actually cold enough in Los Angeles to make soup.  (Note: It is NOT cold enough to wear a parka.  If you are an Angeleno who breaks out the mittens and scarves when the temperature drops below 65, please email me.  We're going to take a little field trip.  To Canada.)

I thought this recipe was pretty timeless, but, this time around, I actually found a way to improve it.  Amazing.

1 Big Old Chicken

5 Carrots

5 Stalks Celery, including leaves

1 Onion

2 Parsnips

1 Turnip

Salt

Big old chicken?  Indeed.  The older the bird, the more flavor in the bones.  So look for a chicken labeled 'roaster'.  

Rinse the chicken.  Place it in a large stock pot, and cover with cold water.  Bring to a boil, and let the scum rise to the top.  Remove chicken, and rinse both the bird and the pot.  Return the chicken, add remaining ingredients.  Cover with more cold water.

Simmer for about 4 hours.  Simmer, my friends, not boil.  Strain broth.  Save the chicken and carrots, they're good eating.  Compost the rest.  

If you want a really clear broth, you can return the strained soup to the pan, and add two lightly beaten egg whites. Allow to boil for a few minutes, and the extra junk will be picked up by the congealing protein in the egg.  Strain this through a cheese cloth.  The result will be a nice clear broth.  For me, the work/flavor/beauty ratio favors work waaaay to much to make this worthwhile.  But, if this sort of thing matters to you, do it!

Now for something special: Right before serving, I chopped a small handful of celery leaves and added them to the soup.  Balls.  I enjoyed this much more than adding chopped dill, which is the traditional garnish.