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NYC Jewish-Style Chicken Soup + the cookbook is here!

A Good Food Day is officially in stores and on sale TODAY, and we’re super excited for it to be out in the world!

Thank you, thank you, and thank you again to all of you who have shared your congrats, cheers, and support for this book. We can’t wait for you to have it in your hands and in your kitchen.

A cookbook is by no means a cash cow, and while the temporary boost in press and attention is nice, that was never the motivation behind this book. As Marco explains in his introduction, it’s not about trying to impress you with his chef-genius either. A Good Food Day is about sharing “the most important and basic knowledge that will empower you to begin cooking delicious, nutritious food for yourself.”

If you love food and want to eat well to feel good, this book is for you. If you’re already kicking ass in the healthy eating department and you want to breathe some new life into your favorite ingredients, this book is for you. If you’re just getting going on a health kick (’tis the season), and you’re freaked about being hungry or bored with the good-for-you stuff, get yo-self a copy. Get inspired and get cooking.

Where to start? How about giving old man winter the bird (literally), with a bowl of hearty, warming Jewish-style chicken soup. It’s one of our favorite recipes in the book.

It utilizes the elixir of the gods that is homemade chicken broth (recipe also in the book). Your soup can only be as good as the quality of your broth, and nothing compares to the deep flavor and nutrient density of a long-simmered, homemade bone broth full of health-giving amino acids, collagen, and minerals. It has legit healing powers. See what it did for Marco.

You can use a shelf-stable boxed broth here, but we don’t recommend going that route. It’s lacking in flavor, has more salt than needed, is often filled with ingredients you can’t pronounce (a sure sign to stay the hell away), and most importantly, it doesn’t have the nutritive value of homemade. Ask yourself a question…do you really want to eat a meat-based product that is shelf-stable at room temperature??

If you’ve never made your own, prepare to be blown away. Your chicken soup will be richer, more full-bodied, and more satisfying (not to mention more affordable) with homemade broth.

Now that we’ve shared one of our favorites from the book, let’s see yours!  Post your dish pics on Twitter and Instagram with the hashtag #AGoodFoodDay. We want to see everything you make!

New York City Jewish-Style Chicken Soup
Classic Jewish chicken soup is a glorious thing. This version takes cues from many bowls of soup enjoyed over the years at the original 2nd Ave Deli, one of New York City's most famous Jewish delis. Traditionally, there are "golden coins," dollops of chicken fat that rise to the top of the soup and don't get skimmed off. My nod to the fatty goodness of the golden coins is to top each serving with generous dots of extra virgin olive oil.
Recipe type: Soup
Serves: 4 to 6
  • 2 pounds bone-in, skin-on chicken breasts, rinsed and patted dry
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, plus more for the golden coins
  • 2 large carrots, halved lengthwise and cut crosswise into ¼-inch-thick slices (about 2 cups)
  • 4 celery stalks, chopped (about 1½ cups)
  • 1 large onion, cut into large dice (about 2 cups)
  • 7 cups chicken broth
  • 2 tablespoons chopped fresh dill
  1. Take the chicken out of the refrigerator about 20 minutes before cooking so it can come to room temperature. Preheat the oven to 425 F. Generously season the chicken on both sides with salt and pepper.
  2. In a large, ovenproof skillet, heat 1 tablespoon of the olive oil over high heat. When the oil slides easily across the pan, add the chicken skin-side down and cook, untouched, for 1 minute. Transfer the skillet to the oven and cook until the chicken shows no sign of pink when pierced near the bone, about 30 minutes. Flip each breast and set the skillet aside until the chicken is cool enough to handle. Chop or shred the meat into bite-size pieces (these can go back in the skillet), discarding the skin and saving the bones in your freezer for a future batch of chicken broth.
  3. In a large pot, heat the remaining 2 tablespoons of olive oil over high heat. When the oil shimmers, add the carrots, celery, onion, and a pinch of salt, and cook for 1 minute. Reduce the heat to medium, cover, and cook for 15 minutes, stirring occasionally. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Add the chicken (including the juices it released in the skillet) and dill and simmer for 5 minutes more. Add salt to taste.
  4. To serve, ladle into bowls and dot the top of each serving with a couple of ½-teaspoon "golden coins" of olive oil.

 Photo by Michael Harlan Turkell/



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