Put flanken (beef short ribs) in pot with just enough water to cover it. Boil 5 minutes or so until fat/skim comes to top for you to remove all. Set aside to cool.
Clean chicken well. All of it goes into the soup except for the liver. Cut carrots in 3-4″ pieces.
Line bottom of pot with bones, then beef, then chicken, then dill, then parsley, celery, onions, potato, turnip, and carrots. Add cold water (it is a scientific fact that cold water works best, something to do with the collagen in the bones) to cover. Bring to boil and watch so you can remove top fat constantly before covering, then let simmer/slow boil for 3 hours. Add salt and pepper to taste. This is an old Jewish chicken soup recipe, it would have called for kosher chicken, which is salted as part of the koshering process. Regular chicken will require much more salt, and I use Morton’s!
When soup is ready, strain ingredients keeping soup separate. Save carrots separately in container and then eat or discard what you don’t want.
Once you refrigerate your soup over night, the fat will rise to the top. Remove it. Soup tastes better on the second day! We eat it with thin egg noodles, luction in Yiddish!
This is Grandma Sophie’s Chicken Soup recipe, handed down several generations. My grandma passed away in 2001, and I will always miss her, and I will always remember her chicken soup, made with love, just as they say. My mom now makes this recipe, and all her grandchildren are building these same memories, they love this soup!
I also make this for my son since I am indeed, his Jewish mother!