Chicken Soup
A classic homemade chicken soup made with whole chicken, fresh vegetables, and aromatic herbs. This traditional soup features tender chicken pieces in a flavorful broth with carrots, celery, onion, and parsnip, finished with fresh dill.
Ingredients
- •1 pound chicken parts
- •2 stalks celery
- •1 whole chicken
- •1 tablespoon salt
- •1 large onion
- •1 large carrot
- •1 medium parsnip
- •2 teaspoons salt
- •¼ teaspoon pepper
- •1 bunch dill
- •to taste egg noodles
- •to taste rice
- •to taste kasha
- •to taste matzo balls
Cooking Instructions
- 1.
Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
15 min
- 2.
Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
30 min
- 3.
Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
75 min
- 4.
When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
15 min
- 5.
Strain the soup, and discard everything solid except for the carrot.
5 min
- 6.
Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.
5 min
