Ingredients

The following ingredients have 9 Servings
  • 6 quarts of water
  • 1 whole chicken + extra package of wings (optional)
  • 2-3 large carrots, chopped
  • 3 ribs of celery, chopped
  • 1 onion, cut in half
  • 1 medium turnip or 2 small turnips, chopped
  • 2 parsnips, chopped
  • 1 bunch of dill
  • 1 bunch of flat leaf parsley
  • 1/2 Tbsp whole peppercorns
  • few sprigs of thyme
  • salt and pepper to taste
  • 1/2 tsp turmeric for color (optional)

Instruction

  • Place chicken and vegetables in a 16 or 20 quart pot and cover with 6 quarts of water.
  • Make a bouquet garni with the fresh dill, parsley, peppercorns and thyme. Add bouquet garni to pot.
  • Bring pot to boil and let simmer for 1 hour. Skim the foamy stuff off the top several times while soup is cooking.
  • Remove chicken and veggies from pot. Allow soup to simmer additional hour with the cover on.
  • Shred chicken while still warm. Save about half to put into the soup, use the rest for chicken salad or sandwiches.
  • Allow soup to cool, and place in fridge. Skim any remaining fat off the top.
  • Reheat to serve. Add chicken, matzah balls and desired vegetables.
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