Description
A classic recipe for ‘Jewish Penicillin!’ Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!
Ingredients
- 1 whole chicken, giblets removed
- 2 large onions, chopped
- water to cover
- 2 tablespoons dried dill weed (Optional)
- 2 tablespoons dried parsley (Optional)
- 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 (Optional)
- salt and ground black pepper to taste
Instructions
- Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill
- parsley
- salt
- and pepper. Bring to a boil
- reduce heat to medium-low
- and cook at a simmer for 45 minutes.
- Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
- Return the liquid to a boil. Add carrots
- potatoes
- leeks
- celery
- kohlrabi
- and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender
- about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 12