Classic Chicken Soup
By Henny Shor
Jerusalem Post, April 6th, 2025
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(* with Matzah Balls added) |
Yields 12 servings.
Ingredient's:
- 12- or 14-quart (11- or 13-liter) pot
- Water to fill half the pot
- 3 Tbsp. salt for a 14-quart pot (2 Tbsp. for a 12-qt.)
- 4 or 5 chicken wings/necks/bones
- 4 or 5 small onions
- 10 to 12 cloves of peeled garlic
- 5 or 6 carrots, peeled and cut
- 5 or 6 celery stalks, sliced
- Celery head (celeriac), cleaned
- Ginger, about 2 inches (fresh is best)
- Meat bones/Bone-in asado (½ -1 kg.)
- 1 sweet potato, peeled but not cut (optional)
- 2 chicken breasts, boneless and skinless
- 2 chicken thighs and legs with bone and skin
- Dash of black pepper
- Dash of turmeric powder
- Fresh parsley leaves
- Fresh dill
- Zucchini slices, added in for the last hour (optional)
Directions:
Fill a large pot halfway with water and place it on the stove over medium heat. Add all the ingredients in the order listed above. Bring to a boil, then lower the heat.
Keep the pot mostly covered and let it simmer for at least 5 hours (or longer, if you have time).
Let the soup cool before dividing it into containers for freezing or refrigerating.
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| ENJOY ! |
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