Recipe by batifol
This is a traditional dish for Passover or the Jewish Sabbath. There are a couple of similar recipes already posted here, but this got *raves* at my seder last year. It's from The World of Jewish Cooking by Gil Marks, who I love; his recipes have never let me down.
Top Review by Oolala
I love this! I put everything in with the chicken (skinless) all at once and skimmed it on top periodically. I added a turnip and a leek too since I had it. I put these in containers and freeze them so that I have it when needed if someone is sick or for whenever we want soup. Thanks!
- 4 -5 lbs roasting chickens, cut up
- 3 quarts cold water
- 2 medium yellow onions
- 6 sprigs parsley
- 8 -10 black peppercorns
- 1 bay leaf
- 3 medium carrots
- 1 medium parsnip
- 2 -3 stalks celery
- 2 1⁄2 teaspoons kosher salt, to taste
- 3 sprigs fresh dill weed
Directions See How It's Made
- Put the chicken in a large pot and cover with cool water.
- Bring to a boil, reduce heat, and simmer for 30 minutes, occasionally skimming the foam off the top.
- Peel and slice the onions.
- Add the onions to the soup and simmer 30 minutes longer.
- Peel the parsnip and carrots.
- Trim the carrots, parsnips, and celery and cut each in half crosswise or as needed to fit your pot.
- Add the peppercorns, carrots, celery, parsnip, parsley, and bay leaf to the soup.
- Cover partway and keep simmering over low heat at least one hour longer.
- The chicken should be very tender, almost falling apart.
- Add salt and dill and simmer 10 minutes longer.
- Chop the cooked vegetables into spoon-sized pieces and return to soup.
- Remove the chicken from the soup, separate the chicken meat from the bones and skins, shred or cut the meat into spoon-sized bits, and return it to the soup.
- Serve hot with matzo balls, noodles, or kreplach (Jewish meat-filled dumplings).
- You may also save the meat for another use and serve the broth with just the vegetables and noodles or dumplings.
- It's nice to chill the soup briefly to solidify the fat, then remove the fat, before reheating to serve.
- You can save the fat to use in another recipe, for example in matzo balls (yum!).