Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, March 6, 2009

Passover 2009 Series: Chicken Soup

I will be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus.

4 pounds chicken parts
3 1/4 quarts water
3 onions, peeled
2 cloves garlic
1 bay leaf
2 chicken bouillon cubes
1 1/4 tablespoons salt
2 carrots, peeled
1 tablespoon dried parsley
1 teaspoon dried dill
Place chicken parts, onions and water in an 8-quart pot. Bring to a boil, lower heat and simmer for 2-3 hours, skimming foam off top as necessary. Add remaining ingredients EXCEPT dried dill and parsley: cover and simmer for 1-2 more hours. (If desired, soup can be strained at this point.) Add dill and parsley and cook for 15 minutes more. Refrigerate overnight. Skim off fat before reheating next day. Serve with knaidlach (recipe following) Makes approximately 10 servings.

Passover 2009 Series
Fat-free Knaidlach