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Classic Jewish Chicken Soup
Classic Jewish Chicken Soup
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Savor grandma's Jewish chicken soup, better with age.
Ingredients:
  • 1 whole chicken, giblets removed
  • 2 large onions, chopped
  • water to cover
  • 2 tablespoons dried dill weed
  • 2 tablespoons dried parsley
  • salt and ground black pepper to taste
  • 4 large carrots, peeled and cut into cubes
  • 2 potatoes, peeled and cut into cubes
  • 2 leeks, diced
  • 3 stalks celery, diced
  • 1 large kohlrabi bulb, peeled and diced
  • 3 parsnips, peeled and cut into cubes
  • 2 tablespoons chicken bouillon granules
Instructions:
  • In a large pot, combine chicken, onions, and enough water to cover everything. Add dill, parsley, salt, and pepper. Bring to a boil, then lower heat to simmer for 45 minutes.
  • Remove any foam from the simmering liquid and transfer the chicken to a cutting board. Debone the chicken and cut it into chunks.
  • Bring the broth back to a boil, then add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Simmer over medium-low heat until vegetables are tender, approximately 20 minutes. Mix in cooked chicken and bouillon, then season with salt and pepper. Continue cooking until the chicken is heated through, around 5 minutes.

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