Zutaten für Classic Jewish Chicken Soup
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Zubereitung von Classic Jewish Chicken Soup
- Rinse 1 whole (about 3-4 lb) chicken and place in a large stockpot. Add 12 cups of water.
- Bring to a boil over high heat, then reduce heat to low, partially cover, and simmer for 1 hour.
- Add 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 1 large onion, chopped; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper.
- Continue to simmer uncovered on medium-low heat for 2 hours, or until the chicken is cooked through and the vegetables are very tender. Skim off any foam or fat that rises to the surface during cooking.
- Add 1/4 cup fresh chopped parsley and 1/4 cup fresh chopped dill. Simmer for an additional 20 minutes.
- Remove the chicken from the pot. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set aside.
- Remove and discard the parsley and dill.
- Taste the broth and adjust seasoning with salt and pepper to taste. Add chicken boullion powder if desired.
- If the soup is too strong, add water; if too weak, simmer uncovered for a longer time to reduce.
- Return the shredded chicken to the pot.
- Add 1 cup of your favorite egg noodles or kreplach (meat dumplings) according to package instructions. If using noodles, cook until tender.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
97g
Carbs
2g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Soups Stews Poultry Jewish Ashkenazi European Diabetic Heirloom Historical Holiday Event Kid Friendly Kosher Chicken Stove Top Dietary Comfort Food Oamc Freezer Make Ahead Passover Rosh Hashanah Meat Chicken Thighs Legs Taste Mood Equipment Number Of Servings
