Kosher chicken soup recipe

Regular chicken will require more salt. Pull the meat from the chicken bones into bite-sized pieces.

Reserve the carrots celery and chicken.

Kosher chicken soup recipe. If you make it. Put the chicken in a very large pot and pour in about 1214 cups water making sure lucky is covered. With the stockpot uncovered bring to a boil using a slotted spoon to skim and discard the foam that accumulates.

Reduce the heat to a simmer and add the whole parsnips celery onions and carrots and the salt and pepper. 1 pound celery about 4 cups chunked 1 12 tablespoons sea salt or regular salt 14 cup chicken soup mix optional - increase salt to 13 cup if omitted. In 12-quart heavy pot combine chicken and enough water to cover about 8 quarts.

Bring to boil skimming froth. Add onions carrots celery parsnips sweet potato and dill and simmer partially. When soup is ready strain ingredients keeping soup separate.

Save carrots separately in container and then eat or discard what you dont want. I eat it all. As stated earlier this is an old Jewish chicken soup recipe so it calls for kosher chicken which is salted as part of the koshering process.

Regular chicken will require more salt. Chicken Soup Kreplach Matzah Balls - Soup - Kosher Recipe. Rinse chicken and place in a 6-quart soup pot.

Add water and bring to a boil over high heat. Skim any foam residue or fat that rises to the surface using a large spoon or skimmer and discard. Reserve the carrots celery and chicken.

Discard parsley cooked dill cloves peppercorns and bay leaves. Pull meat from the chicken in bite-sized pieces and return to the broth. Pull the meat from the chicken bones into bite-sized pieces.

Now is the time to add the reserved fresh sliced veggies to the pot 1 pound celery 1 pound carrots. Bring the broth to a simmer. Place vegetables in a 4-5 quart slow cooker.

Top with chicken spices liquid. Cover and cook on low heat setting for 8 to 10 hours. Remove chicken debone cut into pieces add back into soup.