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Chana11
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 Wed, May 15 2024, 8:41 pm
Every week I make small batch of fresh chicken soup for shabbes.
Recipe
Fill up a 6 quart pot with water
Bring water to a rolling boil
Add 3-4 defrosted chicken bottoms
Wait for water to boil again
Lower to a simmer
Add ONLY vegetables that you will eat
Carrots/celery/onions/garlic/squash/sweet potato/beets
Cook on a low simmer for 3-4 hours.
My family eats it and nothing goes to waste. The little ones eat the chicken and big ones eat the soup and veggies.
Delicious 😋
How often do you make chicken soup?
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Chana11
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Wed, May 15 2024, 8:42 pm
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Add One heaping tablespoon salt
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Chana11
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Wed, May 15 2024, 8:44 pm
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The chicken bottoms should have skin. It makes a richer soup.
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Sunny Days
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Wed, May 15 2024, 8:48 pm
I alternate between weekly- because hey it’s so easy and delicious. Cook it for shabbos but have some Thursday/Sunday too.
Or batch cook a 24 qt pot and pull out from the freezer for the next bunch of shabbosim.
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Sunny Days
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Wed, May 15 2024, 8:49 pm
| Chana11 wrote: | | The chicken bottoms should have skin. It makes a richer soup. |
Whole chicken makes a really rich soup
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tigerwife
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Wed, May 15 2024, 8:54 pm
I also make a small batch weekly.
I put 4 chicken legs in a bag and add it to cold water. I bring it to a boil and skim the floaties. Then I add carrots, celery, parsnip, zucchini, and kohlrabi (cut into portion size chunks). I also add an onion, a bit of freshly peeled ginger, and fresh dill and parsley in a separate mesh bag to toss after. Season with salt, pepper, and a dash of red pepper flakes. Bring to a boil and then simmer all Friday afternoon. Right before shabbos, I remove the chicken, debone and shred it, and add back to the soup in a mesh bag for those who like chicken in their soup.
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Sunny Days
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Wed, May 15 2024, 8:56 pm
| tigerwife wrote: | I also make a small batch weekly.
I put 4 chicken legs in a bag and add it to cold water. I bring it to a boil and skim the floaties. Then I add carrots, celery, parsnip, zucchini, and kohlrabi (cut into portion size chunks). I also add an onion, a bit of freshly peeled ginger, and fresh dill and parsley in a separate mesh bag to toss after. Season with salt, pepper, and a dash of red pepper flakes. Bring to a boil and then simmer all Friday afternoon. Right before shabbos, I remove the chicken, debone and shred it, and add back to the soup in a mesh bag for those who like chicken in their soup. |
If you add the chicken when the water is already boiling it eliminates the floaties.
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tigerwife
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Wed, May 15 2024, 9:00 pm
| Sunny Days wrote: | | If you add the chicken when the water is already boiling it eliminates the floaties. |
Really? I need to try that. So no dark gray matter in the soup?
I think I was specifically advised to add to cold water so that the chicken doesn’t get tough.
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Plonis bas Plonis
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Wed, May 15 2024, 9:07 pm
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Thank you for posting the recipe. Can’t wait to try it!
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Learning
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Wed, May 15 2024, 9:29 pm
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I add the vegetables at the last half hour because they don’t lose their taste
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rdmom
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Thu, May 16 2024, 4:18 am
I make an 8 qt pot of chicken soup every week. And I have a pretty small family.
My family loves a fresh chicken soup.
We have leftovers but that gets converted to a different soup on Sunday or Monday. So we either have cream of chicken soup or a ramen bowl after Shabbos.
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