Elwin and Co. Featured in Detroit Free Press – Chicken Soup Cook-off

Elwin and Company was featured in the Detroit Free Press on January 29, 2015 for winning the annual chicken soup cook-off.

Check out the full article on Detroit Free Press: Annual Chicken Soup Cook-Off

This soup is the People’s Choice Winner at the 2015 Temple Shir Shalom Chicken Soup Contest.


Bubbie Gratziella’s Italian Chicken Soup

Serves: 12 / Preparation time: 30 minutes / Total time: 3 hours, 30 minutes

This soup is the People’s Choice Winner at the 2015 Temple Shir Shalom Chicken Soup Contest.


2 stewing chickens, cut up into pieces

1/2 cup olive oil, divided

4 to 6 carrots, roughly chopped but not peeled

2 to 3 parsnips, roughly chopped but not peeled

1 bunch of celery, roughly chopped

4 to 6 medium sweet onions, roughly chopped

1 cup white wine (sweet is OK)

1 to 2 tablespoons kosher salt

Coarse black pepper to taste

1 teaspoon  sugar

2 tablespoons tomato paste

1 bay leaf

1 small bunch flat leaf parsley

1 small bunch dill

1 small box (8 ounces) orzo or pearl (Israeli) couscous

2 diced and sautéed zucchini


1 pound ground chicken breast

2 medium sweet onions

1/2 cup matzo meal or bread crumbs

2 medium eggs lightly beaten

Kosher salt and black pepper to taste

Preheat the oven to 425 degrees. Toss cut-up chicken in a little olive oil, then place it skin-side down on a large sided baking sheet. Next, toss the carrot, parsnips, celery and the onion in some of the olive oil and spread evenly on another sided baking sheet. Place in the oven and roast until the chicken and vegetables are golden brown but not cooked all the way through, about 45 minutes.

In a very large soup pot, place the wine, salt, pepper, sugar, tomato paste, bay leaf, parsley and dill.

Add the chicken and the vegetables, making sure to get all the brown bits left on the pan. Cover with cold water and bring to a boil. Gently simmer for not longer than 1 to 2 hours.

Meanwhile in a large bowl, combine all the ingredients for the knaidlach (dumplings) and mix well.

Using a small scoop or dampened fingertips pinch off small pieces and set aside.

Strain the soup through a  colander or strainer into a second pot. Remove and reserve pieces of the chicken meat.

Add the chicken knaidlach, orzo or couscous and the zucchini and simmer until ready to serve, about 30 to 45 minutes. Just before serving, add the reserved chicken meat to the soup.

From Elwin Greenwald of Elwin & Co., Berkley. Not tested. Nutrition information not available.