Jewish Chicken Soup

1. 1

   Clean and cut all vegetables into 3 to 4 inch chunks.

2. 2

   Clean chicken; cut into about 8 pieces.

3. 3

   In a large soup pot, place vegetables, garlic and onion, then chicken with dill or parsley. Add cold water until chicken is covered.

4. 4

   Bring to a gentle simmer and cook for 2 hours.

5. 5

   Skim off foam occasionally.

6. 6

   Season to taste with salt and pepper.

7. 7

   Serve with rice or noodles and fresh challah bread for an authentic meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.