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Jewish-Style Chicken Soup

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PREP TIME
40 min
COOKING TIME
75 min
TOTAL TIME
115 min
SERVINGS
12 servings
Soup Jewish
Jewish-Style Chicken Soup
Ingredients
  • 1 whole chicken, giblets removed
  • 2 large onions, chopped
  • water to cover
  • 2 tablespoons dried dill weed
  • 2 tablespoons dried parsley
  • salt and ground black pepper to taste
  • 4 large carrots, peeled and cut into cubes
  • 2 potatoes, peeled and cut into cubes
  • 2 leeks, diced
  • 3 stalks celery, diced
  • 1 large kohlrabi bulb, peeled and diced
  • 3 parsnips, peeled and cut into cubes
  • 2 tablespoons chicken bouillon granules
Instructions
1
Place boneless chicken pieces and sliced onions in a large cooking vessel; fill with sufficient water to completely submerge the ingredients. Add fresh dill, parsley, salt, and pepper for added flavor. Bring the mixture to a rolling boil, then gradually decrease the heat to a low simmer and let cook for 45 minutes.
2
Strain off any excess foam that forms on the surface of the simmering liquid and transfer the chicken to a separate cutting board. Carefully remove as much meat from the bones as possible and cut into bite-sized pieces.
3
Return the chicken broth to a boil, then add sliced carrots, diced potatoes, chopped leeks, stalks of celery, kohlrabi, and parsnips to the pot. Gradually decrease the heat to a low simmer and let cook until the vegetables are tender, approximately 20 minutes.
4
Stir in the cooked chicken and a dash of bouillon to enhance the flavor. Season once more with salt and pepper, then continue cooking until the chicken is hot throughout, roughly 5 minutes.