Janine Lowy has been a passionate home cook for much of her life.
“Food is such an important element of Jewish culture,” Janine Lowy explained. “Taking time to slow down and cook with loved ones creates a special bond. Sharing recipes brings us closer together. It’s a way to reflect on our history as a people.”
Jewish tradition celebrates mealtimes as opportunities for ritual and conversation. As people are fed and nourished, they become closer – both to one another and to their Jewish roots.
Now, as a grandmother, Janine Lowy enjoys cooking for her grandchildren, honoring her heritage by passing down a love for Israeli cuisine.
Janine agreed to share with us her favorite recipe for chicken soup, inspired by Tel-Aviv-based food writer Adeena Sussman.
“Israel is rich with chicken soup dishes drawn from many different cultures,” Lowy shared. “But this is my favorite: It always results in a warm, comforting, classic bowl with golden broth. It’s so healing – both to cook and to eat.”
Cooking a whole chicken slowly – at least 12 hours – creates an almost caramelized base. Patience is key, Lowy explains – the flame should be very low, never at a strong boil. Keep the carrots, parsnips, and onions whole.
To add an Israeli twist to the dish, Lowy draws on Adeena Sussman’s tip to add Yemenite hawaij. “Adding this classic spice blend (cumin and tumeric) along with fresh ginger gives the soup a unique edge,” Lowy explains. “I enjoy dishes with substance and depth.”
Here is Lowy’s step-by-step approach:
- In a large stockpot, place a whole chicken wrapped in cheesecloth, followed by your vegetables of choice (Lowy opts for carrots, onion, parsnip, turnip, celery, and garlic.) Add cold water then bring to a boil.
- Reduce the stove to a simmer. Add one bunch of dill (tied into a bundle) and any other herbs of choice.
- After about 2 hours, add salt. “At this point, your broth should taste salty and delicious,” Lowy said.
- Cover the pot and leave to cook for at least 12 hours. “You can occasionally skim the fat off the top of the broth,” said Lowy. “Jewish tradition would be to save this ‘schmaltz’ in the fridge for later use in other recipes.”
- When you’re ready to serve, remove the dill bunch and other herbs as needed, and debone the chicken. Lowy recommends checking seasoning levels – sometimes more salt is needed.
“Be intentional in portioning the broth, vegetables, and chicken meat into each bowl. It’s important that everyone gets a bit of everything,” says Lowy.
Janine Lowy’s final tip? Serve the soup alongside lachuch (Yemenite pancake bread) – and take a moment of gratitude to recognize the guests who sit at your table.