Norene's Chicken Soup

Norene Gilletz built a Canadian cookbook empire on recipes like this one. A whole chicken, big chunks of carrot and celery, a sliced onion, four sprigs of fresh dill, and salted cold water. That is the entire ingredient list, and the broth tastes like everything because of it.

The stovetop method runs about two hours of gentle simmering. Skimming the foam off the top during the first 20 minutes keeps the broth clear, not cloudy. Strain it, chill it, then lift off the layer of solidified fat the next day for clean, golden soup.

The microwave version is genuinely Gilletz’s preference. Boiling water poured over the chicken first does the work of skimming, so everything goes into the casserole at once. Less attention, same result.

Serve it over egg noodles or rice cooked separately, so the starch never clouds the broth.

Pro Tips

• Use an older stewing hen if you can find one. They make richer broth than young broilers, even if the meat gets stringy.
• Salt the water at the start, not the end. A tablespoon up front draws flavor out of the chicken into the broth.
• Chill the strained broth overnight. The fat layer that forms is much easier to lift off than skimming hot soup.
• Save the cooked chicken meat. Shred it back into the soup, or use it for sandwiches and salads.

Variations

• Add a parsnip or two for that traditional Eastern European sweetness.
• Stir in matzo balls instead of noodles for proper Jewish-deli style.
• Finish each bowl with extra fresh dill and a squeeze of lemon for brightness.