Chicken soup recipe

[Movingalong1]

Been given my husband’s grandmas Jewish cook book from the 70s. I was looking up the chicken soup recipe to see if it was similar to how I make mine. They have said to add one squashy tomato 🍅 I have never added a tomato to my soup has anyone else added one does it make it taste better. The recipe is very similar to how I make mine and other members of the family except the 1 tomato.

Never heard of such a thing.

But, then, I suppose, soup could be a bit like opinions: 2 Jews - 3 chicken soup recipes?

I love our Evelyn Rose cookbook 😍 It was a wedding gift, and it makes me smile every time I use it.

I think the tomato mostly just adds a bit of colour to the soup to be honest! Makes it a bit darker. Won't drastically change the flavour though.

@Humdingerydoo its such a lovely cook book. I love cooking collect cook books and feel very honoured to have been given the book from my husbands dad.

I have never added tomato! But I think I shall try it because it sounds intriguing!

Can I shoehorn my current favourite chicken soup recipe in? It's chicken broth with onions, celery and carrots. Chicken meatballs, rice instead of noodles, lemon juice and loads and loads of fresh dill.

It's a variation from my current favourite youtuber Sonya's Prep. She is an Orthodox (Sephardi) woman who lives in (i think) Chicago. She has the most amazing recipes and has very greatly influenced my recent cooking.

I have chicken soup on tonight's agenda as it happens and was planning to add grated courgette to try and get some hidden veg into the very reluctant DCs.

I have 3 Evelyn rose cookbooks; 2 my Savta gave me when I got married, because all my gifts were American recipes and I couldn’t follow them (lovely recipes, just a lot of ingredients you could only get in the US), with all her handwritten annotations in. And then I got the new complete international cookbook, which I love!

interestingly savta adds a squirt of tomato puree to her chicken soup, @Humdingerydoo she also says it gives it a golden colour. You can’t taste it. She also puts in shin to boost the flavour and @CloudyAgain we also both use lots of dill (fresh or dried)

My mum says that you get the golden colour from cooking in schmaltz, or from frying chicken skin to release the fat, which she did not do. She always skinned the chicken when making chicken soup. Instead she would put a pinch of saffron in the soup towards the end of cooking. Leaving it overnight (whether using schmaltz or saffron) also intensified the colour.

I hate cooking. Waitrose have a kosher section with osem chicken soup, kneidl and extra fine noodles 😁

I add a tomato to mine, it just adds a hint of richness.

I find extra carrots add to the golden colour but if it looks really shvach, esp if I've not had time to allow it to spend hours simmering I might add 1/2 a teaspoon of marmite and a 1/2 a teaspoon of tomato purée

I tried it with some tomato paste on Friday. But I over did the amount and it turned out looking like minestrone.

Got to try again this week.

To return to the thread- i am now adding a single (medium-large) chopped tomato to my soup and intend to stick to itl. It really does add some richness and a lovely colour.