Classic Jewish Chicken Soup

Start with a whole chicken to make this classic Jewish-style chicken soup. The leftovers taste even better, so make a big batch and enjoy!

• Preparation Time: 40 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 55 mins
• Calories: 200 Calories

Ingredients

• water to cover
• 2 tablespoons dried parsley
• salt and ground black pepper to taste
• 3 stalks celery, diced
• 2 tablespoons dried dill weed
• 2 tablespoons chicken bouillon granules
• 2 large onions, chopped
• 1 whole chicken, giblets removed
• 4 large carrots, peeled and cut into cubes
• 2 potatoes, peeled and cut into cubes
• 2 leeks, diced
• 1 large kohlrabi bulb, peeled and diced
• 3 parsnips, peeled and cut into cubes

Recipe Instructions

Step 1

Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.

Step 2

Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.

Step 3

Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.