CHICKEN SOUP FOR THE SOUL

Hey there, I'm Yasu Rice and welcome to my home where the hustle and bustle of shopping, cooking, and cleaning all week is our way of preparing the cover chabases. So when that special moment arrives, we sit back, take a deep breath and say out loud, ahm says shabz. Okay, enough. Shabas chicken soup. I don't know. It just goes together. It feels so shabasic. When they say it's mom's best medicine, there's a reason for it. Yum. The whole house smells delicious. It It's just There's something about chicken soup. It's so It's like crafting. It's like What is it? [clears throat] I'm going to taste some. Now, I usually don't cook on chabas [music] and I usually don't wear stram together with cooking. So, this is just for show only. Okay, everybody. Now, I like to make my chicken soup yummy. Tons of vegetables, a lot of chicken, and I also like when it's clear. [music] So, I do have some mesh bags. I'll show you soon. And look at the color, the golden color. Yum. When I grew up, my mother [music] would let the chicken cook in the chicken soup for like an hour and a half to two hours. Then she would take it out and serve it to us for Thursday night supper. That's [music] what it was. This cooked for around 6 hours at a very low flame. Okay, here we go. Okay, let's do this. Chicken soup. You just finished making nice and clean. Beautiful. I don't like a good chicken soup. Hold on a second. Oh my gosh. Chicken soup for the soul right here. Little dill shine. What's chicken soup [music] that? Yo, those like to put in a little of these arabas. Little chickpeas. Yum. This is just It's hot. No slurping. No slurping. If it's too hot, wait. Okay. Wow. It's just delicious. [music] Wow. I'm starting to sweat. This is so good. Wow. Let me show you how [music] I made this chicken soup. Anybody can prepare this. This is simple. It's easy and just plain yummy. And [music] I have a feeling this will become your go-to chicken soup. Let me show you how I did it. that yummy [music] chicken soup right here. Simple, easy, you don't need much. A peeler. You get your vegetables, a [music] knife. I'm going to start with my onion. I peeled an onion. I'm going to cut it in half. Like I said before, I like my chicken soup clean. So, I take my onion and I put it into a mesh bag. Otherwise, all the pieces will just mush around. Here goes my garlic. That's the first thing I do into my pot. Now remember, when it comes to chicken soup, you want beautiful chicken. I'm going to take off any of the corners or the fats or the skin. I want that in my chicken soup. Just peel your carrots. [music] I have the rest of them over there. It's all peeled already. Let's be nice. That's going to go in. All my carrots are going in. Basically, what I'm doing is just layering it with a bunch of vegetables. Here's [music] my some call it white carrot parsnip and I think maybe in Yiddish is Petruska or maybe [music] Petruska is parsley root. Maybe that's Petruska. I don't know. Gives a yummy flavor. So, we're going to do two of these. Celery cleaned, washed. Just going to cut it in half. Go right [music] in. Celery root. Celery knob. Just going to cut it in half. All these vegetables will give so much flavor to your soup. I put in the red pepper. Why? I don't know. I don't think my mother does. I don't think my grandmother did, but that's the way I make it in my restaurant. If you come visit my restaurant in Lakewood at Gripas, you'll probably have the best chicken soup you ever had. Squash. I just peel it a [music] little bit, not too much. It's all washed, cleaned. Cut it in half. Two tomatoes. That's the way I do it in my restaurant. I don't see it anywhere else. It gives [music] such a good taste to your soup. This is kolarabi. Colorabi also gives a great flavor to your soup. These days, sometimes on the kosher supermarkets locally, you can find all these vegetables peeled already. So, you don't even have to do anything. Just take all those vegetables, [music] just dump it into your pot. But don't be stingy on your vegetables. Don't worry about it. The more vegetables, the better. Just going to cut that in half. Okay. You want a really good chicken soup? Typically chicken gizzards, my daughter Mindy. No, I put it in. It cooks for so many hours that it gets nice and soft. It's delicious. Watch this. Press everything down in with my chicken legs right on top. This way I can take it out later. Whole doesn't fall apart in my soup. And that's how my soup stays nice and clean right here. Dash dash. Okay, I'm now [music] a pot of chicken soup. Still have to add some salt. I didn't add salt. In a few minutes. Wow, that's a full pot. You want to [music] bring this to a boil and then on a low flame, let it simmer on a very low flame. I let my soup simmer 6 hours. Perfection. Let's see what happens in a few minutes. Don't fit. Don't worry about it. Soon everything is going to fit. I like to get as much as possible [music] into my pot. So, I have a nice bowl of chicken soup. How's our country house you go chicken soup? Anybody know? Oh, chin. Chin. Not that one. [music] Okay, that's a Oh. Oh, I forgot. But I have no room right now. I want [music] to put in my parsley and my dill. So, I put that into a bag as well. Should have done it before. I'm going to do it now. I'm going to take the whole thing. Fresh dill, fresh parsley, cleaned, washed. It's also yum flavor to your soup. I'm just going to go and move this. I like to put it in on the bottom. Beauty. [music] Looking forward to serve you. My new restaurant in Lakewood, the club [music]