Classic Jewish Chicken Soup

5.0(7)

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

by Kishka·published 2005-11-07

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Chicken Thigh & Leg

Servings

(8–10)

Total time

4h 30m

prep 30 min

Calories / serving

1012 kcal

Ingredients (10)

serves

20 cups cold waterwater
8 chicken, bottomschicken
4 large carrots, cut to 2 . 5-inchx . 5-inch piecescarrot
3 stalks celery, cut like carrotscelery
2 parsnips, cut like carrotsparsnip
1 turnip, cubed (bite-sized)turnip
2 large onions, cut in halfonion
1 bunch parsley (tied up)parsley
1 bunch dill (tied up)dill
salt & pepper or chicken bouillonsalt

Instructions (6 steps)

01Bring water to boil, add chicken, return to boil (covered).
02Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
03Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
04

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Rich recipe — supports nutrition-aware planning.