Name: Classic Jewish Chicken Soup
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Whole chicken, giblets removed - 1; Onions, chopped - 2 large; Water to cover - 2 large; Dried dill weed (Optional) - 2 tablespoons; Dried parsley (Optional) - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Carrots, peeled and cut into cubes - 4 large; Potatoes, peeled and cut into cubes - 2; Leeks, diced - 2; Celery, diced - 3 stalks; Kohlrabi bulb, peeled and diced - 1 large; Parsnips, peeled and cut into cubes - 3; Chicken bouillon granules (Optional) - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Classic Jewish Chicken Soup

1. Whole chicken, giblets removed - 1

2. Onions, chopped - 2 large

3. Water to cover - 2 large

4. Dried dill weed (Optional) - 2 tablespoons

5. Dried parsley (Optional) - 2 tablespoons

6. Salt and ground black pepper to taste - 2 tablespoons

7. Carrots, peeled and cut into cubes - 4 large

8. Potatoes, peeled and cut into cubes - 2

9. Leeks, diced - 2

10. Celery, diced - 3 stalks

11. Kohlrabi bulb, peeled and diced - 1 large

12. Parsnips, peeled and cut into cubes - 3

13. Chicken bouillon granules (Optional) - 2 tablespoons

14. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Classic Jewish Chicken Soup

1. Stage

Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.

2. Stage

Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.

3. Stage

Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.