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Chicken Soup

Shabbat Foods, Food; Eating

  • 4 pounds of chicken cleaned
  • 5 carrots peeled and cut into long strips
  • 2 celery stalks cut into long strips
  • 3 parsnip roots peeled
  • 2 onions peeled and stored
  • 1 white zucchini peeled (optional)
  • ½ leek (optional)
  • ½ celery head peeled (optional)
  • 4 cloves garlic peeled
  • 1 bunch dill
  • 1 bunch parsley
  • 1 small bunch cilantro (optional)
  • 2-3 tablespoons salt
  • ¼ teaspoon white pepper

Fill an 8 quart pot half way with water. Add the chicken pieces and bring to a rapid boil. Place the herbs in a cheesecloth pouch and tie with a knot. Skim the water and add all the vegetables and herbs. Bring to a second boil then simmer covered for 2 hours on a very low flame. Remove the vegetables. the herb pouch, the chicken and skim. For a clear broth, pour the soup through a larger mesh strainer.

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Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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2 Comments
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Sam Leon November 2, 2014

Mmmm, Rebbetzin, you're making me hungry! Reply

susan waks July 28, 2011

chicken soup If you first boil the vegetables then add
chicken and lower flame, the soup will remain clear without the need to strain soup. Reply

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