A bittersweet recipe for good ol’ chicken soup

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The first thing I ever published was a poem my grandmother sent to The Riverdale Press when I was at the Robert J. Christen School (P.S. 81). Never did I imagine that 25 years later, I’d be writing a weekly food column with my very own recipes, stories and explorations of food, wellness and people.

It’s a bittersweet moment. Sitting at my computer, writing the last What’s cooking? column, I think back on the years of stirring up soups and stews, whisking dressings, exploring countries and new dishes and getting excited to share them with our small and amazing Bronx community.

When people ask me where I grew up, I think about the very unique neighborhood we share. We are a diverse group of Jewish, Irish, Italian, Puerto Rican, Dominican, Korean and Chinese, among so many other ethnic backgrounds and cultures. We are a community of families, seniors, single professionals, academics, public servants, writers, activists and clergy. 

Together we share in this special communal setting I am so proud to come from and still be a part of, so close to the bustle of Manhattan and yet quaint, quiet and unique to our borough. Our little nook in the northwestern corner of the Bronx, is our very own hamlet. So when I think about the last recipe to share with you, the search is rather simple.  

What can I share that is intimate, accessible and pretty much sums up the crux of over five years of What’s cooking? That is my chicken soup. I hope this recipe keeps you comforted, warm and nourished for years to come. A special and happy New Year, from my kitchen to yours! 

Danielle’s Old Fashioned Chicken Noodle Soup

Serves 10-12 as a starter

1 organic, free range, hormone/antibiotic free chicken

3-4 beef bones

1 yellow onion, peeled and cut in half

2 carrots, peeled and cut into 2” pieces

4 stalks celery, washed and cut into 2” pieces

1/2 bunch parsley

1/2 bunch dill

Kosher salt

chicken bouillion (osem*), to taste

6 cups egg noodles, cooked separately and cooled down

fresh dill, for garnishing

Optional:

2 cups each finely diced carrot and celery

1 box Matzoh ball soup mix**

chicken soup, P.S. 81, What's cooking, Danielle Rehfeld
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