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1
You will need a big pot!
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2
I use a lobster pot which may seem odd for a kosher chicken soup, but believe me its worth the investment and you could feed a small army with this pot of soup.
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3
Prep all the vegetables.
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4
Cut the onion into large chunks, cut the leek into thick circles, and chop the chives into one inch long pieces.
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5
I like to cut the carrots and celery into big chunks.
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6
I think it makes the soup hearty and the vegetables do not break down and get mushy- but you decide how you like it.
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7
Coat the bottom of the pot with olive oil.
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8
Heat the olive oil and add the minced garlic.
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9
Sautee the garlic- do not brown it, just begin to extract the natural juices within the garlic.
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10
Add the onions, leeks, chives, black pepper, onion powder, garlic powder, chicken soup consomme powder and brown sugar, 1 cup of water and saute for five minutes.
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11
Once you begin to see a thick sauce on the bottom of the pan add the chunks of carrot, celery the chicken and remaining 15 cups of water.
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12
Bring the soup to a boil and then add the bunch of dill and parsley.
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13
Lower the heat and simmer.
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14
I have been known to let this soup simmer for four hours on low.
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15
If you dont have that type of time you can boil the soup for an hour.
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16
I find that the longer you let the soup simmer the more intense the flavor of the soup becomes.
