Shabbat Chicken Soup Recipe
Equipment
- Large pot
- Chef's knife
- Cutting board
- Ladle
- Soup bowls
Ingredients
- 1 whole chicken about 4 pounds
- 2 onions diced
- 3 carrots sliced
- 3 celery stalks chopped
- 4 cloves garlic minced
- 2 parsnips peeled and sliced
- Handful of fresh dill chopped
- Salt and pepper to taste
- Water
Instructions
Prepare The Chicken
- Rinse the chicken thoroughly and remove any excess fat. Place the chicken in a large pot and fill it with water until the chicken is submerged.
Initial Simmer
- Bring the water to a boil and then reduce the heat to a simmer. Skim off any foam that rises to the surface.
Add Vegetables
- Add the onions, carrots, celery, garlic, and parsnips to the pot. Season with salt and pepper to taste.
Continue Simmering
- Allow the soup to simmer for about 2 hours, or until the chicken is tender and falls off the bone.
Remove Chicken
- Carefully remove the chicken from the pot and shred the meat using two forks.
Add Shredded Chicken
- Return the shredded chicken to the pot and add fresh dill.
Final Touch
- Adjust the seasoning to your liking and let the soup simmer for an additional 10-15 minutes.
Notes
Remember, the beauty of this Shabbat Chicken Soup lies in its simplicity and the love you put into making it. Enjoy the process and savor every spoonful, as it not only nourishes the body but also warms the soul.