Ing’macht’s (In-g’machts) ‘ch’ as in the Scottisch ”loch”) 

by Margaret Buza

Grandma Sophie Schweitzer and my mom used to make this soup a lot. Sometimes they put in too much dill for me, but it is to one’s taste like the salt and pepper.  Sometimes I use chicken broth instead of the water for a richer flavor.  You almost have to do that if you remove the skin from the chicken.  I always preferred this over chicken noodle soup.

• 1 large chicken
• 1 large onion
• 4 large carrots
• 1 sprig parsley
• 1 pinch saffron
• 1 sprig dill, dried
• ½  cup rice
• ¼ cup sour cream
• 4 cups water

Cut up the chicken and cook in enough water to cover.  About 4 cups should do it.  Add the onion that is diced, sliced carrots; the parsley and dill and salt and pepper to taste; then add saffron.  When meat is almost done, add the rice.  Just before serving stir in the sour cream.

If you don’t want to cut up a whole chicken, put the favorite parts that your family prefers in to cook.  Yield:  Serves 6.

Comment by Nick Tullius: We called it “Ing’machts”, probably sounds the same. In Hochdeutsch it means “preserve” or “preserved”. The full “ing’machti Supp” would mean “preserved soup” (maybe “preserving soup” or “soup preserving your health” as it was often the first meal offered to people, young or old, recovering from a sickness (preferably made on that occasion with – domestic pigeon!).

[Edited by Rose Mary Keller Hughes]

Last updated: 12/09/2025