Bryan's Israeli Chicken Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone.
  • In the pot, Cover the bird with water.
  • Boil the birdie on medium high heat.
  • When the chicken starts turning white, add the dill with 1/4 cup of salt and some pepper.
  • While the birdie boils, wash and chop your veggies.
  • Don't cut the dill, as this will make it very hard to remove later.
  • When you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being.
  • Remove all the chicken meat from the bones, but make sure to keep the bones.
  • Throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup).
  • Throw the potatoes in first, add all the veggies, then add the dill on top of everything else.
  • Bring everything to a boil and cook the soup for about an hour.
  • Make sure it dosn't boil too hard, as this makes the veggies taste bitter.
  • After an hour, take out the chicken bones and skim out the dill weed--this is the hardest part!
  • Boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened.
  • Add salt and pepper to your own taste.
  • Let it all stand for about fifteen minutes, so the elements have time to steep without boiling.
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