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Shabbat Chicken Soup Recipe

Shikta Ghosh
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course chicken soup, Soup
Servings 8
Calories 110 kcal

Equipment

  • Large stockpot
  • Chopping board
  • Chef’s knife
  • Wooden spoon
  • Fine-mesh strainer or cheesecloth

Ingredients
  

  • 1 2 pounds whole organic chicken, cut into parts
  • 2 onions diced
  • 4 carrots peeled and chopped
  • 2 leeks halved lengthwise, washed thoroughly and cut into 3-inch pieces
  • 4 celery stalks chopped
  • 3 cloves of garlic minced
  • 2 parsnips peeled and chopped
  • 1 turnip peeled and chopped
  • 1 large bunch of Italian parsley stems
  • 1 large bunch of dill stems
  • 2 bay leaves
  • Salt and pepper to taste
  • 8 cups of water or chicken broth
  • 1 teaspoon whole peppercorns

Instructions
 

  • Prepare the Chicken: Rinse the organic chicken parts under cold water and pat them dry with paper towels. Season generously with salt and pepper.
  • Saute The Aromatics: Add a splash of olive oil in a large stockpot over medium heat. Sauté the diced onions, carrots, leeks, celery, and minced garlic until they soften and release their fragrant aroma, around 5-7 minutes.
  • Add The Chicken And Vegetables: Introduce the seasoned chicken parts to the pot, followed by the chopped parsnips, turnips, Italian parsley stems, dill stems, bay leaves, and whole peppercorns. Stir everything together, letting the flavours meld.
  • Pour In The Liquid: Add the water or chicken broth to the pot, ensuring it covers all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot partially. Allow it to simmer for 2 to 2.5 hours, letting the flavours marry and intensify.
  • Skim And Season: Periodically skim off any impurities or foam that rises to the surface. Taste the soup and adjust the seasoning with salt and pepper as needed.
  • Strain And Serve: Carefully remove the chicken pieces from the pot and set them aside. Strain the soup through a fine-mesh strainer or cheesecloth into another pot or bowl, ensuring a clear, flavorful broth.
  • Serve And Garnish: Serve the soup hot, and put the cooked chicken pieces back in the bowl. Garnish with additional fresh parsley for a burst of freshness.

Notes

Perfect Cooking Tips

  • Patience Is Key: Allow flavours to develop by simmering the soup on low heat, enhancing the richness over time.
  • Balance Flavors: Regularly taste and adjust salt, pepper, and other seasonings to achieve a harmonious balance.
  • Fresh Herbs Matter: Including fresh parsley and dill stems elevates the soup’s aroma and taste.
  • Skim The Surface: Remove impurities that rise to the top during simmering for a clearer, cleaner broth.
  • Don’t Overcook Vegetables: Add delicate vegetables like parsley and dill towards the end to retain their vibrancy.
  • Quality Ingredients: Opt for organic chicken and fresh vegetables for a more flavorful and nutritious soup.
  • Garnish Mindfully: A sprinkle of fresh parsley upon serving adds a burst of colour and freshness.
Keyword Shabbat Chicken Soup Recipe