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This tastes the way chicken soup was meant to; it has all the flavors, but doesn't taste heavy. Serve it with kneidlech, noodles, croutons, dumpling ,etc.. The soup freezes great for a couple of months- just make sure to freeze it without vegetables, they don't defrost well. If you like your soup with vegetables, simply add them-carrots, squash-when you heat up the frozen soup. The only difficult part of this recipe, is peeling the vegetables.









  • - 10-12 quart pot

  • 2 leek

  • 2 colorabi

  • 3 celery stalks

  • 3 parsley root-petrishka

  • 2 small onions

  • 7 carrots

  • 6 small-med zucchini/squash

  • 1 tomato

  • 1 celery knob-optional

  • 2 lb chicken bones

  • 3 Tbsp chicken soup mix

  • - salt and pepper to taste

  1. Peel and wash all vegetables. Leave onions and tomato(don't peel) whole. Cut up the rest of vegetables. For those that like carrots and squash in the soup, make sure to cut them in a pleasing size.

  2. Place chicken bones in a wrap and boil bag and tie. Put the chicken on top of vegetables. Fill up the pot with water almost until top. Place on medium to high flame for 45-1 hour. Skim off all the foam and dirt from the top of pot.

  3. Lower flame to low-medium and add 3 heaping Tbls of chicken soup mix and salt and pepper to taste. I start off with 1 tsp blk pepper and 2-3 Tbls salt and go from there. Cook for another 3 hours. If needed add 2 cups of water as it cooks down.

  4. Set aside to cool. Then transfer to clean pot by pouring the soup through a strainer. Add the vegetables which your family likes-onion, carrots, squash,tomato... Add the cooked kneidlech. Discard the bones and rest of vegetables.




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Average user rating from: 4 user(s)

5.0   (4)

Absolutely delicious!!

Reviewed by Honeybee
May 18, 2013

I've been making this exact recipe for weeks now for Shabbos. Absolutely heaven!! So flavorful and delicious! I don't plan on trying another one any time soon.


Nothing like the good old fashion chicken soup

Reviewed by rachel
October 24, 2011

This recipe is amazing and it has a lot of room for experimentation!



Reviewed by THERABASH
January 15, 2011

I made this exact soup, with the addition of fresh dill and parsely (which I also cook in boil bags). DELICIOUS!!!!!!!!!!

Reviewed by Broccoli
January 02, 2011

If you think everybody's chicken soup tastes the same, it means you haven't tried this one!! Absolutely delicious... I'm always ready for a bowl and you never get bored of it!

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