Main
Soup
Soup
Classic Chicken Soup
The classic Kosher food and healer of all things, Chicken Soup nourishes body and soul. Everyone agrees it's not a Jewish holiday meal, or a Jewish cookbook, without chicken soup!...
Method
- Rinse chicken and place in a 6-quart soup pot.
- Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
- Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
- Simmer, covered, for 1 hour and 30 minutes. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
- Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
- Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.
You Might Also Like
Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/classic-chicken-soup/
Classic Chicken Soup
The classic Kosher food and healer of all things, Chicken Soup nourishes body and soul. Everyone agrees it's not a Jewish holiday meal, or a Jewish cookbook, without chicken soup!…
Ingredients
- 1 (3½-pound) chicken, cut into 8 pieces
- 12 cups water
- 1 large carrot, peeled, cut into bite-sized pieces
- 1 large parsnip, peeled, cut into bite-sized pieces
- 1 large onion, cut into bite-sized pieces
- 1 large turnip, peeled, cut into bite-sized pieces
- 4 medium stalks of celery, cut into bite-sized pieces
- 3 tablespoons kosher salt
- 1 (½-ounce) chicken consommé stock cube (optional)
- 1 bouquet garni of 15 parsley sprigs, 15 dill sprigs, 1 tablespoon whole peppercorns
- Additional fresh parsley or dill, for garnish (optional)
Method
- Rinse chicken and place in a 6-quart soup pot.
- Add water and bring to a boil over high heat. Skim any foam, residue or fat that rises to the surface using a large spoon or skimmer and discard.
- Once boiling runs clear, reduce heat to a simmer and add carrot, parsnip, onion, turnip, celery and salt. Add stock cube, if desired.
- Simmer, covered, for 1 hour and 30 minutes. During the last 15 minutes of cooking add the bouquet garni and then remove before serving.
- Remove chicken meat from the bones and place a few pieces into each bowl. Ladle soup and vegetables over chicken.
- Mince dill or parsley and sprinkle on immediately before serving, if desired. Or cool the soup and refrigerate overnight.