Classic Jewish Chicken Soup
This is actually a two in one kinda recipe.
Recipe Summary Classic Jewish Chicken Soup
A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!Ingredients | Chicken Manchurian Soup1 whole chicken, giblets removed2 large onions, choppedwater to cover2 tablespoons dried dill weed (Optional)2 tablespoons dried parsley (Optional)salt and ground black pepper to taste4 large carrots, peeled and cut into cubes2 potatoes, peeled and cut into cubes2 leeks, diced3 stalks celery, diced1 large kohlrabi bulb, peeled and diced3 parsnips, peeled and cut into cubes2 tablespoons chicken bouillon granules (Optional)salt and ground black pepper to tasteDirectionsPut 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.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.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.Info | Chicken Manchurian Soupprep: 20 mins cook: 1 hr 10 mins total: 1 hr 30 mins Servings: 12 Yield: 12 servings
TAG : Classic Jewish Chicken SoupSoups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,
