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
3 celery stalks
3 parsley root-petrishka
2 small onions
6 small-med zucchini/squash
1 celery knob-optional
2 lb chicken bones
3 Tbsp chicken soup mix
- salt and pepper to taste
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.
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.
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.
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.