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Chicken soup

Chicken Soup

New York City Jewish-Style Chicken Soup

SERVES 4 TO 6

Classic Jewish chicken soup is a glorious thing. For me, it’s up there with ribollita (my favorite Tuscan soup) as one of the best ways to fully appreciate the simplicity and beauty of broth-based soup. My version takes cues from the many bowls I dug into over the years at the original 2nd Ave Deli, one of New York City’s most famous Jewish delis. I roast bone-in, skin-on chicken breasts and add the meat to a golden pool of chicken broth, along with dill and chunks of carrots, celery, and onion. After consulting my Hebrew helper, an expert on the matter, I also worked in the Jewish “golden coins.” Traditionally, these are dollops of chicken fat that rise to the top of the soup and don’t get skimmed off. My nod to the fatty goodness of the golden coins is to top each serving with generous dots of extra virgin olive oil.

  • 2 pounds bone-in, skin-on chicken breasts, rinsed and patted dry
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, plus more for garnish
  • 2 large carrots, halved lengthwise and cut crosswise into 1⁄4-inch-thick slices (about 2 cups)
  • 4 celery stalks, chopped (about 11⁄2 cups)
  • 1 large onion, cut into large dice (about 2 cups)
  • 7 cups Chicken Broth

  • 2 tablespoons chopped fresh dill

  • Let the chicken come to room temperature about 20 minutes before cooking. Preheat the oven to 425°F. Generously season the chicken on both sides with salt and pepper.

  • In a large ovenproof skillet, heat 1 tablespoon of the olive oil over high heat. When the oil slides easily across the pan, add the chicken skin-side down and cook, untouched, for 1 minute. Transfer the skillet to the oven and cook until the chicken shows no sign of pink when pierced near the bone, about 30 minutes. Flip each breast and set the skillet aside until the chicken is cool enough to handle. Chop or shred the meat into bite-size pieces (these can go back into the skillet), discarding the skin and bones.
  • In a large pot, heat the remaining 2 tablespoons olive oil over high heat. When the oil shimmers, add the carrots, celery, onion, and a pinch of salt and cook for 1 minute. Reduce the heat to medium, cover, and cook for 15 minutes, stirring occasionally. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender about 15 minutes. Add the chicken (including the juices it released in the skillet) and dill and simmer for 5 minutes more. Add salt to taste.
  • To serve, ladle into bowls and dot the top of each serving with a couple of 1⁄2-teaspoon“golden coins” of olive oil.