IntroductionThis is my grandma's recipe (mostly! missing an ingredient that I never learned) for a good Jewish chicken soup. There's no salt or anything extra in it, just chicken and vegetables. This is my grandma's recipe (mostly! missing an ingredient that I never learned) for a good Jewish chicken soup. There's no salt or anything extra in it, just chicken and vegetables.
1 chicken or a pack of split breasts (mine had 3 in it)
2 carrots, chopped
1 c rutabaga, chopped
1 turnip, chopped
2 parsnips, chopped
1/2 onion, chopped
1 stalk celery per person, chopped
1 leek, chopped
1 head kohlrabi, chopped (it has the consistency of a broccoli stem and is a member of the same family)
+ water to fill up the pot
If you have a pasta pot (one with a removable insert), I'd suggest putting the chicken bits in there so it's easier to get out without having to strain the whole thing into another pot. If not, a colander works just fine! I also think matzo balls are a MUST; recipe follows.
You can make this less fatty by using skinless chicken parts, but the fat really doesn't add much in the way of calories and helps your body absorb vitamins (A, D, E and K) most of which are found in the soup. I say yay for schmaltz!
Serving Size: Makes 1.5 gallons of soup, serves about 16 people
Number of Servings: 16
Recipe submitted by SparkPeople user EMMAFLY.