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Chicken Soup
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1 - 3 to 5 pound chicken, quartered
12 cups of water
3 carrots
1 stalk celery
1 to 2 parsnips
1 onion
1 Tbsp. Salt
¼ tsp. Pepper
Optional:
1 parsley root
1 clove garlic
Several sprigs of fresh dill
1 sweet potato
1 zucchini
Clean chicken and remove excess fat. Fill an 8-quart pot with the 12 cups of water. Bring to a boil. Place chicken and vegetables in pot. Add salt and pepper. If using optional ingredients, chop parsley root; peel garlic, leaving it whole, pierce with toothpick in order to remove easily. Add both to soup with the dill. Dice the sweet potato, slice zucchini and add to soup.
Simmer covered for about 2 hours. Remove garlic. Serve hot.
NOTE: To remove excess fat, prepare soup in advance and refrigerate for several hours or overnight. Fat will congeal on top. Remove, and heat soup before serving.
USE: 8-quart pot
Yields: 8 to 10 servings
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.
Excerpted from Spice and Spirit,
The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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I hope it benefits all one who land up here.
Thanks for sharing!!
huston, USA
Los angeles, Ca
manila, philippines
On the other hand, just maybe some Russian Jews who came to the USA decided they wanted to sweeten up their chicken soup for the holidays...along with honey cake, apples and honey and raisins in their challah. Try it, you might like it. Hag Sameach
Gainesville, FL
why call a recipe something it is not.
it is not a chicken soup it is a shame for a chicken soup, sadly.
Speaking with knowledge, a jew from USSR
new york, USA