Chicken Soup

Sometimes traditional is best.

2 packages (about 5 each) chicken thighs
1 onion, peeled and cut in half
6 carrots, peeled and cut in quarters
6 stalks celery, peeled and cut in quarters
2 parsnips, peeled and chopped
2 turnips, peeled and chopped
1 large sweet potato, peeled and sliced
2 tablespoons salt
1 tablespoon dill
1 tablespoon pareve chicken consommé powder

Place chicken and onion in bottom of a 20 cup stock pot. Fill pot with water, leaving room to add the vegetables. Bring to a boil and remove the scum the floats to the surface. Reduce heat to a simmer and add the vegetables, the salt and the dill. Simmer for about 2 hours. Remove chicken and strain out impurities with hand-held strainer. Leave vegetables. Stir in chicken consommé powder. Add cooked matza balls, if using. If using noodles, stir in just before serving.

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