Classic Jewish Chicken Soup
Description
Start with a whole chicken to make this classic Jewish-style chicken soup. The leftovers taste even better, so make a big batch and enjoy!
Ingredients
•
1 whole chicken, giblets removed
•
2 large onions, chopped
•
water to cover
•
2 tablespoons dried dill weed
•
2 tablespoons dried parsley
•
salt and ground black pepper to taste
•
4 large carrots, peeled and cut into cubes
•
2 potatoes, peeled and cut into cubes
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2 leeks, diced
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3 stalks celery, diced
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1 large kohlrabi bulb, peeled and diced
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3 parsnips, peeled and cut into cubes
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2 tablespoons chicken bouillon granules
Directions
1
Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
2
Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
3
Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.