Chicken Soup With Vegetables

A delicious recipe for the Jewish classic food.

Meat
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chicken soup

Reprinted with permission from Kashrut on the Web.

Ingredients



4 qt water
1 large chicken, cut-up
2 whole onion
4 parsnips, peeled
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered (optional)
1 large tunip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots
6 Tablespoons chopped fresh parsley
1 bay leaf
2 slices fresh ginger, peeled (optional)
6 Tablespoons chopped fresh dill
1 teaspoon pepper
1 zucchini
Salt and pepper to taste

Yield:

Approximately 10

Prep:

Cook:

Total:

Categories: Soup, Ashkenazi, Classics, Eastern European, traditional, Pesach, Rosh Hashanah, Shabbat, Simchat Torah, Sukkot, Yom Kippur

Directions

Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.

Add the onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste. (If using a pressure cooker, cook at pressure for 30 minutes and then let cool gradually.)

Strain, remove the chicken and the vegetables. Refrigerate the liquid to remove the fat from the soup. If a thicker soup is desired, add back the vegetables to the soup chopped or mashed.

Remove the skin and bones from the chicken and cut the meat in to bite-size chunks. Refrigerate.

Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well some pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.

Add noodles or matzah balls. (Note: if you cook the noodles and keep them separate, they will remain firm)

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