Chicken Soup


1 plump whole chicken
2 chicken legs
1 bouillon cube
1 onion, halved
1 parsnip, cut in chunks
1 turnip, cut in chunks
4 ribs of celery, cut in 3 inch pieces plus 1 bunch center greens of celery
9 carrots, peeled, and cut in 3 inch pieces
2 zucchini, cut in 3 inch pieces
1 large piece of butternut squash, peeled and cut in chunks
½ c fresh dill, washed
½ c fresh parsley, washed
10 whole black pepper corns
3 T kosher salt
6 cups of water


Put in onion, parsley, dill, center of celery in a cheesecloth and tie it with some kitchen string. Put all the other vegetables, bouillon cube, and peppercorns in the bottom of a large soup pot. Put the two kinds of chicken on top and add the filled cheesecloth. Add the water to slightly cover the chicken. Put the flame on medium-high heat and cover the pot with a small opening for steam. When the soup comes to a boil, cover the pot completely, and turn the heat down to a simmer. Simmer for 3 – 4 hours.

Let the soup cool completely and refrigerate a few hours. Once cold, skim off the fat, and throw away the cheesecloth. Take out the chicken and pull of the meat (reserve to serve with the soup or save for other use). Add the salt. Rewarm and serve with extra fine noodles or matza balls.

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