I love that I found I have a great, great, great grandmother named Yetta Speier. While we don’t know a lot about her, we do know that she was buried in the Jewish cemetery in Philadelphia. She was buried there with her son, Alexander and Alexander’s wife.
I attribute my connection and love of Talmud / Midrash, The Legends of the Jews, and my deep desire to perfect chicken soup to her dear soul. So here is my best recreation of what I believe is her channeled recipe.
Start with a whole roaster chicken (a rotisserie chicken is great, too). Pick it clean and dice it up in 1/2 inch pieces - dark and light and skin too. Any crackling from the pan should be rendered, too.
Chop three carrots, three stalks of celery, and one bundle of scallions (5-6) and sauté in butter in a cast iron dutch oven. You can use an onion (one large) in place of the scallions - we have onion issues in our home. Add two tablespoons of pesto - I use oregano, basil, olive oil and parsley (but it is your call).
Add the diced chicken (with all the schlock and renderings) and enough water to fill the cast iron one and an half inch from the top. Let the veggies and chicken simmer on low for an hour - stirring occasionally. Turn it off, put the lid on and let it steep.
I store it in glass ball jars - half gallon - in the fridge over night. From here you can add orzo, noodles, pot-pie, rice, or a cream + roux sauce depending on how you want to “touch up the soup” for your taste. I always add fresh basil and salt and pepper to taste once I am actually serving it up.
Enjoy!
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