This chicken soup consistently wins first place in Houston chicken soup competitions. It is inspired and adapted from a recipe by Ziggy Gruber.
1 whole chicken
3 stalks celery
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
2 large whole carrots, peeled
Kosher salt to taste
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
1 bunch of parsley, cleaned and tied with a string
Place all ingredients in a pot and cover with water
Let soup simmer for 1 hour and 15 minutes
Remove chicken. When chicken cools, cut into bite-sized pieces. You can add it back into the soup just before serving, or save it for chicken salad
Strain the soup, and discard everything solid except for the carrot and celery.
Add salt and pepper to taste. Slice carrot and celery then toss back into soup.
Also add the chicken pieces if desired.
Other options: Add cooked noodles, rice, kasha, or matzo balls
Recipe: Kosher, poultry, soupAdd a comment