Seder Chicken Soup
Servings
6 Servings
Ingredients
- 1 chicken divided into portions
- 2 carrots – peeled and sliced
- 2 zucchinis peeled and sliced
- 6 Dorot Onion Cubes
- 1 celery root cut in half
- 4 Dorot Chopped Parsley Cubes
- 2 Dorot Chopped Cilantro Cubes
- salt and white pepper
Instructions
- In a saucepan filled with boiling water, cook the chicken and remaining ingredients, including the Dorot cubes. Add Salt and pepper. Cook until chicken is done. About 25 minutes.
- Serve with Matzo Balls
- Source: Dorot
great site
Starting with cold water and simmering the soup on an extra low simmer, barely a few bubbles hitting top, helps get a clearer soup. Also using a French chinoise to strain the soup is the best. Puree some of the cooked soup vegetables to “swirl” on top of each serving.
LisaN,
Does it still flavor the soup well if you add the veggies after cooking the chicken? I make my soup a day or two ahead, and while it is cooking I skim the gunk and skim the fat after it’s been in the fridge.
I always boil up the chicken separately first so that you can skim of the scum that rises to the top and have a clearer broth. After skimming, then add the rest of your ingredients, which can really include many more/other veggies, peppers, potatoes, whole onion, sweet potato, kholrabi, chunk of cabbage…just to name a few