Easy Shabbat Chicken Soup
Classic chicken soup. Full of flavor and health benefits.
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Servings: 12
Calories: 99kcal
Equipment
- 8 quart stock pot
Ingredients
- 2-3 lbs chicken pieces or whole, bone in
- 2 onion chopped
- 4 large carrot chopped
- 4 large celery chopped
- ¼ bunch parsley washed and checked for bugs
- ¼ bunch dill washed and checked for bugs
- 2 tablespoon salt
- ¼ teaspoon black pepper
Instructions
- In an 8 quart stock pot place chicken, chopped onions carrots, celery, fresh parsley, fresh dill, salt and pepper.
- Fill pot with water up to about where the handles are attached to the sides of the pot.
- Bring water to boil.
- Skin scum off top of water. This is not essential but most people prefer to do this step.
- Reduce flame and bring water to a gentle simmer.
- Allow soup to cook for at least 4 hours or longer if possible.
- Cool before refrigerating.
- Once soup has completely cooled in fridge you can skim hardened fat off the top, if desired.
Notes
Fresh herbs can be placed in herb bags if desired.
When making the soup feel free to add any other vegetables to as desired such as parsnip, turnip, sweet potato, zucchini, and garlic.
If you can, cool the soup and refrigerate overnight before serving. The soup always tastes better the next day.
Nutrition
Nutrition Facts
Easy Shabbat Chicken Soup
Amount per Serving
Calories
99
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
27
mg
9
%
Sodium
1223
mg
53
%
Potassium
235
mg
7
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
4258
IU
85
%
Vitamin C
6
mg
7
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.