Classic Jewish Chicken Soup

Name: Classic Jewish Chicken Soup
Total time: 115
Yield: 12
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

Recipe by Jennifer Feher from allrecipes.com

Soup 2 Hr. 55 Mins.

Ingredients

12 servings

•

1 whole chicken, giblets removed
•

2 large onions, chopped
•

water to cover
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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
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3 stalks celery, diced
•

1 large kohlrabi bulb, peeled and diced
•

3 parsnips, peeled and cut into cubes
•

2 tablespoons chicken bouillon granules

Instructions

Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.