chicken soup?

I've never had authentic Jewish chicken soup, but I think it's U&K to make your broth with a whole chicken. Buy it in parts if you like, or chop it up, or if your pot's large enough submerge it whole. Make sure it's covered with at least an inch of water, put in some big carrot and celery pieces, a bay leaf, some peppercorns, and bring to a boil. Skim off the scum, lower to a bare simmer, cover and check it every 1/2 hour or so, adding water to keep the level above the meat, for 3 - 4 hours.

Strain (keep the liquid! Do not pour it down the drain!), cool everything. You can pick the meat off the bones if you like to shred and use in the soup, or you can cook some more chicken for less time in the resulting broth. Refrigerate the broth overnight and defat it in the morning. I leave some fat in, especially if I'm making chicken and noodles.

Later that day, poach some additional chicken in the broth until just done, remove, cool, chop the meat and return to the pot. If you like vegetables in your soup, dice them up and add them in the order of how long they take to cook. Simmer everything up until done, taste, salt, enjoy.

Make some homemade egg noodles (1 pile of flour mixed with some fine salt, make a well, crack in an egg, mix up with a fork until you can mix no more, punish the dough until it fights you back seriously, flatten chunks of it to about 1/8" thick, let it rest and dry for a few hours, flattening over and over again if it resists, then cut into narrow strips with a pizza cutter.) Drop by handfuls in the simmering broth, 1 good handful per approx. 3 cups of soup.

I just used some chicken stock made as per above yesterday, and cooked green lentils in it with some garlic. Delicious! The slight amt of fat from the stock really added a dimension to the flavour.