Prep 20 mins
Cook 3 hrs
This is a great comfort food to my family when they feel "under the weather"--also makes a great soup base. I always serve this with alphabets and matzoh balls.
- 5 lbs chicken wings, thighs, legs
- 1 onion
- 3 stalks celery
- 3 carrots
- 1 turnip
- 1 parsnip
- fresh dill
- fresh parsley
- kosher salt
- fresh ground pepper
- Add chicken to 12 quarts water, bring to boil, simmer for 15 minutes, remove fat from top add all veggies, washed and pared.
- Add chopped dill and parsley, salt and pepper to taste, and simmer partially covered for 2-3 hours.
- Strain all solid ingredients.
- Serve broth with thin noodles, rice or matzoh balls.
Chia, this was really good. I kinda followed the recipe. I used turkey legs and leftover veg. ends I keep in the freezer to make soup. It came out dilicious! (I didn't use turnip). My husband decided he needed turkey meat in his soup so I added it, and put in angelhair pasta, broken up. Thanks!
Delicious! I substituted basil for the dill, but otherwise made the soup as written. To serve I poured the soup in bowls, added a few of the cooked baby carrots and KitchenManiac's Chicken Dumplings. Wow! And I have the rest of the stock/soup in the freezer for future use. I salted the soup served only, not the stock for the freezer.
hello chia, I love chicken soup and this is delicious! I made a couple of changes; a peeled and seeded tomato (for color)& 2 large yellow onions. Otherwise, I made it as posted and boy was it good! We always make extra broth for me to drink out of a cup - you know when the urge hits. Thank you for sharing the recipe for Jewish Penicillin. It cures it all! Lovely and inviting! Diane :=) PS Update - Rosh Hashona 09/12/07 your soup was had & enjoyed by all again! It was wonderful & had enough to freeze in individual portions. Great!