Jewish Chicken Soup
Jewish Chicken Soup is an moderately easy dinner. Made with 1 (3 to 4 lb.) chicken with gizzards, 4 celery stalks, 1 lb. carrots, 8 dill sprigs or parsley and 3 garlic cloves, smashed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Clean and cut all vegetables into 3 to 4 inch chunks.
Clean chicken; cut into about 8 pieces.
In a large soup pot, place vegetables, garlic and onion, then chicken with dill or parsley. Add cold water until chicken is covered.
Bring to a gentle simmer and cook for 2 hours.
Skim off foam occasionally.
Season to taste with salt and pepper.
Serve with rice or noodles and fresh challah bread for an authentic meal.
π· Perfect Pairings
Complete your meal with these
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