Classic Jewish Chicken Soup

Recipe by Kishka
READY IN: 4hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to boil, add chicken, return to boil (covered).
  • Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
  • Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
  • Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
  • Remove from heat and allow to cool.
  • Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
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