Homemade Jewish Chicken Noodle Soup Recipe

1 small whole chicken bones and skin left on 1 medium onion whole 1 lb carrots cut into 1 2 inch pieces 5 6 stalks celery with leaves left on 3 4 large sprigs fresh dill.

Homemade jewish chicken noodle soup recipe. Let stand covered until noodles are tender 20 22 minutes. Shred meat into bite sized pieces. Fill the pot with cold water enough to cover all the eventual ingredients.

It s best to leave the peel on the zucchini or else it completely disintegrates in the soup. Stir cooked chicken chunks and chicken bouillon into the mixture. Add carrots potatoes leeks celery kohlrabi and parsnips to the boiling liquid.

Once all the foam has stopped producing add back hot water to the pot so the chicken is covered by at least an inch again. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth leaving the veggies quite soft and keeping the cover off concentrates the flavors further. Refrigerate for about 20 minutes to set up.

Peel the carrots sweet potato and onion. If you are looking for crisp veggies and a light clear broth this is not the recipe you want. Season again with salt and pepper.

Carefully rinse the chicken pieces in cold water and place in a large stock pot. Remove soup from heat. Cook until the chicken is hot about 5 minutes.

Add the carrots celery onion parsnip peppercorns kosher salt cloves bay leaves parsley and dill to the pot of chicken stock. Set the pot on medium high heat starting to bring it to a boil as you prep the vegetables. Meanwhile when chicken is cool enough to handle remove meat from bones.