One of the tough things about conversion is that new Jews enter the community without the ready-made family traditions of many (but not all) “born” Jews. I was given a lovely gift by Joy Krauss, z”l, who shared with me many of her family recipes for traditional foods.
This is a simplified version of Joy’s Chicken Soup.
— Easy Chicken Soup —
4 chicken thighs, with skin and bone
2 carrots, cut in large pieces
2 or more celery tops
1 onion, peeled and quartered
small bunch fresh dill weed
6 whole peppercorns
cold water to cover
Put all ingredients into a big soup pot over medium heat. Simmer, uncovered, until the chicken is falling apart. Cut up the larger pieces of chicken meat.
Take all solids out of the pot. Pick the meat off of the bones, throw away the skin and bones. Toss out the dill weed. Chop the carrots, celery and onion. Put them with the chicken meat.
Strain the liquid, return it to the pot.
Return the chicken, carrots, celery and onion to the pot, stir together, and serve. Season to taste with salt and pepper.
(An adaptation of a Lithuanian Jewish recipe from Joy Krauss, z”l)