Old World Chicken Soup With New Age Flair. Recipe YonasTable

1. 1

   You will need a big pot!

2. 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.

3. 3

   Prep all the vegetables.

4. 4

   Cut the onion into large chunks, cut the leek into thick circles, and chop the chives into one inch long pieces.

5. 5

   I like to cut the carrots and celery into big chunks.

6. 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.

7. 7

   Coat the bottom of the pot with olive oil.

8. 8

   Heat the olive oil and add the minced garlic.

9. 9

   Sautee the garlic- do not brown it, just begin to extract the natural juices within the garlic.

10. 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.

11. 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.

12. 12

    Bring the soup to a boil and then add the bunch of dill and parsley.

13. 13

    Lower the heat and simmer.

14. 14

    I have been known to let this soup simmer for four hours on low.

15. 15

    If you dont have that type of time you can boil the soup for an hour.

16. 16

    I find that the longer you let the soup simmer the more intense the flavor of the soup becomes.

* Per serving · 4 servings · Values may vary.