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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Sharon's personal Shabbat evening chicken soup Ingredients:
2 chicken thighs, skinned |
2 onions, chopped |
1 tablespoon garlic |
1/2 cup parsley, freshly chopped |
1/4 cup dill, freshly chopped |
2 carrots, quartered |
2 celery ribs, chopped |
1 tablespoon honey |
salt and pepper, to taste |
8 cups water |
1 cup frozen peas |
2 carrots, peeled and sliced |
3 potatoes, peeled and chopped |
Directions:
1. Rinse chicken, remove skin, and put in big pot. Add the onions, garlic, parsley, dill, large carrot pieces, celery, honey, pepper and salt. Fill with water to level of ingredients (just about covering). Boil on high for 1 1/2 - 2 hours.
2. Remove soup from heat. Strain it to remove all loose items, leaving only broth and chicken. Remove skin and bones from chicken, set aside boneless chicken meat.
3. Return clear broth to heat. Add the potatoes, carrots. Simmer for about an hour, until potatoes are cooked. Add halfway through the hour, so they don't over cook.
4. Add chicken back to soup, heat for 10 min or so to warm the chicken up and serve.
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