Authentic Jewish Yiddish Chicken Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 whole chicken, cut up
- 4 (11 ounce) cans clear condensed chicken soup
- 4 cups water
- 2 onions
- 1 teaspoon salt
- 4 carrots
- 3 stalks celery
- 1 parsnip
- 2 sprigs fresh dill
- 3 sprigs fresh parsley
- 1 teaspoon pepper
directions
- Cut up chicken , rinse and remove skin.
- Place chicken and all other ingredients into soup pot.
- Bring to boil then lower heat and simmer, partially covered, fo at least 3 hours ( the more the better-you cant overcook this).
- Serve with chicken ( cut it up) then place pieces back into the bowls) , cooked fine egg noodles and/or matzoh balls.
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Reviews
-
This may be a good tasting soup, but it is NO WAY an "authentic Jewish Chicken Soup". My maternal grandmother was Jewish & I have posted her recipe #77713 that is as authentic as they come. The minute you discard the skin you have ruined the healing factor. Authentic Jewish food is usually fattening. For example, schmaltz, which is made from chicken fat, is used in many jewish recipes. When you alter a recipe, it is no longer authentic. KEEP IN MIND THAT I AM NOT GIVING THIS RECIPE A BAD RATING. I'm just passing on information to Chef Petlover. If you have any questions, you may e-mail me: AlanLeonetti@q.com
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