Recipe: Chicken Soup with Vegetables
The quintessential Jewish staple, a cure for all that ails you.
Reprinted with
permission from kashrut.com/">Kashrut on the Web.
4 quarts water
1 large chicken, cut-up
2 whole onions
4 parsnips, peeled
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves or 4 stalks
celery
1 rutabaga, peeled and quartered (optional)
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional) (optional)
6 carrots, peeled
6 tbsp chopped fresh parsley or 6 tsp dried parsley
1 bay leaf
2 slices of fresh ginger (peeled)(optional)
6 tbsp snipped dill or 6 tsp dried dill
1 tsp pepper
1 zucchini
salt and pepper to taste
1. Put the water and the chicken in a large pot and bring
the water to a boil. Skim off the froth.
2. Add the onions, parsnips, parsley root, celery, 3/4 of
the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp of the
dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the
seasoning to taste. (If using a
pressure cooker, cook at pressure for 30 minutes and then let cool gradually.)
3. Strain, remove the chicken and the vegetables.
Refrigerate the liquid to remove the fat from the soup. If a thicker soup is
desired, add back the vegetables to the soup chopped or mashed.
4. Remove the skin and bones from the chicken and cut the
meat in to bite-size chunks. Refrigerate.
5. Just before serving, reheat the soup. Bring to a boil.
Cut the zucchini and the remaining 2 carrots into thin strips and add to the
soup along with the remaining rutabaga cut into thin strips as well some pieces
of chicken. Simmer about 15 minute or until the vegetables are cooked, but
still firm. Serve with the remaining snipped dill.
6. Add noodles or matzah balls. (Note: if you cook the
noodles and keep them separate, they will remain firm)
Yield: about 10
servings
Tip: Make a
chicken salad or stir fry with the remaining chicken pieces.
