Chicken Soup with Loads of Vegetables Recipe

Name: Chicken Soup with Loads of Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 1 large cut-up chicken, preferably stewing or large roaster; Marrow bones (optional); 2 whole onions, unpeeled; 4 parsnips, peeled and left whole; 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves; 1 rutabaga, peeled and quartered; 1 large turnip, peeled and quartered; 1 kohlrabi, quartered (optional); 6 carrots, peeled and left whole; 6 tablespoons chopped fresh parsley; 6 tablespoons snipped dill; 1 tablespoon salt; 1/4 teaspoon pepper; 1 zucchini

Servings: persons

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

1
1.
2
Put the water and the chicken in a large pot and bring the water to a boil.
3
Skim off the froth.
4
2.
5
Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper.
6
Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
7
3.
8
Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify.
9
Remove the skin and bones from the chicken and cut the meat into bite-size chunks.
10
Refrigerate.
11
Remove the fat from the soup.
12
4.
13
Just before serving, reheat the soup.
14
Bring to a boil.
15
Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken.
16
Simmer about 15 minutes or until the vegetables are cooked, but still firm.
17
Serve with the remaining snipped dill.
18
You can also add noodles, marrow, or clos (matzah) balls.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 quarts water, 1 large cut-up chicken, preferably stewing or large roaster, Marrow bones (optional), 2 whole onions, unpeeled, and more.

Yes, Chicken Soup with Loads of Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup with Loads of Vegetables

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