Every Friday growing up my mother made her famous chicken soup for Shabbos. I looked forward to it every week. It was and still is one of my favorite things she makes. And it is all made from scratch! This soup is filled with chicken, fresh vegetables and herbs. It truly is good for the soul. I am also convinced that it can cure any cold – It cured mine last week! I hope it warms your heart the way it warms mine at the end of a long week.
Let me know what you think!
Ingredients:
Empire Kosher Chicken Legs, 2-3, bone-in with thighs attached
Carrots, chopped (I use baby carrots since you don’t need to peel them and they result in a smaller chop)
Celery, 5 stalks, diced on an angle
Celery Leaves, chopped
Sweet Potato, 1, sliced and diced
Garlic, 2 large cloves, finely chopped
Mushrooms, 3, chopped
Yellow Onion, 1, diced
Fresh Dill (Dried Dill works just as well), to taste
Sea Salt, to taste
Fresh Ground Pepper, to taste
Osem Mini Mandel Croutons
Thin Egg Noodles (Optional)
Directions:
- Fill your Le Creuset Dutch Oven
or a stockpot
with water.
- Place it on the stove-top and turn on to medium-high heat.
- Place the chicken legs in the water.
- Allow the water to come to a boil with the chicken legs inside. Fat will rise to the top. Skim this off with a large spoon. It is fine if some of the water comes with it.
- Once most of the fat is removed, replace the water you removed with fresh water.
- Turn the heat to low and add all of your vegetables.
- Allow to simmer for 30-45 minutes.
- Add the sea salt, fresh ground pepper and dill.
- Simmer for an additional 15 minutes.
- At this point your house should smell amazing! Remove the chicken legs from the soup and shred the chicken off the bone. Once shredded, place the chicken back into the soup.
- Heat on low until you are ready to serve!
**Growing up some of my family members would add lokshen, yiddish for noodles, and/or Osem Mini Mandel Croutons
