I've been making chicken soup for a few years now, and have a few tips to making a soup go from good to amazing. Now, everytime I come home I have to make a batch for my mother which she freezes for the next few weeks, until I come home again.
1. Cook it overnight. The bones from the chicken with disintegrate, and between that and the marrow, you will get a superb taste. It will require very little salt as it comes naturally from the marrow.
2. Use the white Vidalia onions. They are naturally sweeter and less pungent. Once again you will not have to add sugar or any other sweetener to the soup. (You may have to depending how sweet it end up being, and I suggest using honey)
3. I don't know why I do it, this is the mesorah I have from a friends mother who makes it better than I do, but cook the onion with the peel on.
3. Dill, parsley, salt, and pepper only. The beauty is in simplicity of taste. (on a side note, the same for spicing a chulent, only simple spices)
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