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Ingredientes
- Jewish chicken soup is usually served with thin egg noodles or possibly with matzah balls. The zucchini is my addition.
- 4 quart water
- 1 lrg cut-up chicken, preferably stewing or possibly large roaster Marrow bones (optional)
- 2 whl onions, unpeeled
- 4 x parsnips, peeled and left whole
- 1/2 c. minced celery leaves plus 2 stalks celery and their leaves
- 1 x rutabaga, peeled and quartered
- 1 lrg turnip, peeled and quartered
- 1 x kohlrabi, quartered (optional)
- 6 x carrots, peeled and left whole
- 6 Tbsp. minced fresh parsley
- 6 Tbsp. snipped dill
- 1 Tbsp. salt
- 1/4 tsp pepper
- 1 x zucchini
Direcciones
- 1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
- 2. Add in the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 Tbsp. of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hrs, adjusting the seasoning to taste.
- 3. Strain, remove the chicken, throw away the vegetables and chill the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Chill. Remove the fat from the soup.
- 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add in to the soup along with the remaining rutabaga cut into thin strips as well as a few pcs of chicken.
- Simmer about 15 min or possibly till the vegetables are cooked, but still hard.
- Serve with the remaining snipped dill. You can also add in noodles, marrow, or possibly clos
- (matzah) balls.
- Tip: Make a chicken salad with the remaining chicken pcs. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add in the chicken again with the remaining ingredients, and proceed as above.
- Yield: about 10 servings (M).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 630g | |
| Recipe makes 10 servings | |
| Calories 307 | |
| Calories from Fat 170 | 55% |
| Total Fat 18.82g | 24% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 846mg | 35% |
| Potassium 582mg | 17% |
| Total Carbs 9.58g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.23g | 3% |
| Protein 24.34g | 39% |
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