Chicken Soup

A Few Words…

Chicken Soup has to be one of my favorite soups – not only when I’m under the weather.

I know you’re going to ask, a green pepper? In chicken soup? Trust me on this, it adds flavor and a heartiness to the soup. Same with using chicken bones. The bones give nourishment to the soup, and there’s always a bit of meat on it that you can use in the soup or eat it plain.

If you’re not a fan of all the root veggies, then only use the ones you like. I like the ‘richness’ they give the soup and I haven’t used any ‘bouillon powder’ flavorings in years! So yummy and comforting:)

Don’t forget about the Matzo Balls!

Chicken Soup



Print This Recipe Print This Recipe

Makes 12 cups plus more!

Ingredients:

  • 2 packages of chicken bones
  • 4 carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 2-3 celery stalks, cut into chunks
  • 1 medium turnip, peeled and cut into chunks
  • 1 onion, peeled and left intact
  • 1 green pepper, washed and left whole
  • A handful of fresh dill
  • Salt and pepper, to taste

Directions:
I find that making the soup a day before really brings out the flavors.

Fill a large soup pot 3/4 full – about 7 litres, with water. Rinse the chicken bones, add them to the pot and set the heat to high. While boiling, skim off any of the foam that comes to the surface and sides of the pot. Keep skimming the top until it is all clear.

Lower the heat and add the vegetables. Let simmer for about 2 hours and add some chopped dill the last hour. When cooled, refrigerate.

The next day remove and discard the green pepper (carefully so it doesn't open and break) and the onion. Remove the chicken bones and if you like, take the cooked chicken and keep it for another use, or put the shredded pieces back into the soup.

When reheating and you can add matzo balls and adjust the seasonings to your taste.