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Quick Chicken Soup

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.

  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings


  • 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)


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