Chicken Soup
This is a great comfort food to my family when they feel "under the weather"--also makes a great soup base. I always serve this with alphabets and matzoh balls.
Total time
200 min
Servings
1
Calories
651.5
Category
Soups & Stews
This classic chicken soup recipe is a comforting, nourishing dish perfect for weeknights or when you need a little warmth. Made with chicken wings and a medley of root vegetables, it yields a rich, flavorful broth that can be served with noodles, rice, or matzoh balls.
Ingredients
Makes 1 serving
- 5 chicken wings
- 1 onion
- 3 celery
- 3 carrots
- 1 turnip
- 1 parsnip
- fresh dill
- fresh parsley
- kosher salt
- fresh ground pepper
Method
Add chicken to 12 quarts water, bring to boil, simmer for 15 minutes, remove fat from top add all veggies, washed and pared.
Add chopped dill and parsley, salt and pepper to taste, and simmer partially covered for 2-3 hours.
Strain all solid ingredients.
Serve broth with thin noodles, rice or matzoh balls.
Cook's notes
- For a clearer broth, skim the fat thoroughly after the initial 15-minute boil.
- Feel free to substitute or add other root vegetables like celery root or rutabaga.
- If using matzoh balls, prepare them separately and add to the strained broth just before serving.
Frequently asked
Can I use chicken parts other than wings?
Yes, you can substitute with a whole chicken or chicken thighs for a richer flavor. Adjust cooking time as needed.
What if I don't have fresh dill or parsley?
Dried herbs can be used in smaller quantities (about 1 teaspoon each), but fresh herbs provide the best flavor.
How do I serve this soup?
Strain the solids, then pour the hot broth over cooked thin noodles, rice, or matzoh balls. Garnish with extra fresh dill if desired.
