This is a full of flavor chicken soup that can be used as chicken stock as well. Double the recipe and freeze the stock for future use. Using chicken bones imparts a strong chicken soup flavor. An easy way to serve the vegetables in the soup is to place all the vegetables in a separate serving bowl and serve it family style.
Quick Chicken Soup
Servings
10 Servings
Ingredients
- 1 package chicken bones or 6 chicken bones
- 2 + pieces of chicken
- 2 carrots
- 2 celery stalks
- 1 parsnip
- 1 bunch of parsley
- 1 sweet potato
- 1 small beet
- 1 onion
- 1 zucchini optional
- 5 oz. ultra thin egg noodles optional
Instructions
- Place all ingredients in a large pot. If you have cheesecloth on hand; place vegetables in one bag and chicken bones in another to provide for a clear broth. Bring to a boil. Simmer for an hour. When serving the soup, take out the vegetables and serve on a platter, allowing diners to choose vegetables on their own.
- As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now
Sorry about that – you add enough water to cover all the ingredients in the pot
I didn’t notice where you wrote how much water to us.
sounds good 🙂
Im very proud of my own chicken soup. I put in 4 garlic cloves a whole tomato and a seeded pepper. I like a hefty shake of black pepper as well