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
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)
Preparation
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
