Jewish Chicken Soup

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Posted on January 16, 2012 by 2sisters in

Meal type

Soup

Food and Recipes Blogs - Soup, Stew, Sauce Recipes - Jewish Chicken Soup - Two Sisters Talking share a friend's recipe for Jewish Chicken Soup.

Ingredients

1 cut-up whole chicken
3 1/2 quarts Water
2 onions, peeled and sliced
3 stalks celery, halved
4 carrots, peeled and halved
3 sprigs parsley, stems removed
1-2 teaspoon salt
Fresh dill weed, enough to cover top
Chicken bouillon cubes (if needed for flavor)
1 sweet potato, peeled and cut
2 cups tiny egg noodles, cooked
Matzo Balls

Note

Soup can be served in a couple of ways: Some prefer the chicken and carrots in the soup while others like it with the noodles and matzoh balls.

The leftover chicken makes great chicken salad. Enjoy!

Directions

Step 1

Wash the chicken thoroughly and put the pieces into a deep soup pot with the water and onions. Bring to a boil and cook over medium heat 1 1/2 hours.

Use a spoon to skim off any scum (a culinary term ;) .

Add the carrots, celery, parsley, dill weed, sweet potato, and salt. Cover and heat to boil and simmer 3 hours. Stir occasionally and add bouillon cubes if needed.

Remove from heat and strain through a colander. Refrigerate liquid until fat solidifies.

Meanwhile allow vegetables and chicken to cool. When cool, remove the chicken from the bones and cut into small pieces. Remove carrots and discard bones, skin and other vegetables.

Take the liquid from the refrigerator and remove all the fat from top of soup until only a clear gold liquid remains. Heat to simmer and taste for salt.

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