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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 4 quarts water
- 1 large cut-up chicken, preferably stewing or large roaster
- Marrow bones (optional)
- 2 whole onions, unpeeled
- 4 parsnips, peeled and left whole
- 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
- 1 rutabaga, peeled and quartered
- 1 large turnip, peeled and quartered
- 1 kohlrabi, quartered (optional)
- 6 carrots, peeled and left whole
- 6 tablespoons chopped fresh parsley
- 6 tablespoons snipped dill
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1 zucchini
Method
- 1.
- Put the water and the chicken in a large pot and bring the water to a boil.
- Skim off the froth.
- 2.
- Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper.
- Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
- 3.
- Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify.
- Remove the skin and bones from the chicken and cut the meat into bite-size chunks.
- Refrigerate.
- 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 to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken.
- Simmer about 15 minutes or until the vegetables are cooked, but still firm.
- Serve with the remaining snipped dill.
- You can also add noodles, marrow, or clos (matzah) balls.
