Chicken Soup Recipe at MyDish

Chicken Soup

3 stars based on 8 reviews Rate this Recipe

Method

  • 1. Clean the chickens and split between 2 large saucepans.
  • 2. Share the vegetables between the two saucepans, cover with water and boil for about 4 to 5 hours. Add the stocks cubes in the last hour.
  • 3. Let the soup cool and takes out strain the liquid into a large bowl and put in the fridge or freezer - it freezes very well for months. 4. Before you use the soup, take off all the fat which has set on the top.

  • Very good served with Matzo balls (dumplings) (see separate recipe) or Lochshen (noodles)

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    Ingredients

    • 4 Carrot
    • 2 Onion
    • 2 Turnip
    • 2 Parsnip
    • 4 Beef Stock Cubes
    • 6 Chicken Soup Cubes
    • 2 Boiling Chicken Cut in Pieces
    • ½ Tsp Pepper

    By Views 9984  Added Wed Jul 11 2007


    This is a traditional recipe for chicken soup made the jewish way. My grandchildren fight over the noodles