Classic Jewish Chicken Soup Recipe

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Ingredients:

Serving

20 cups cold water
8 chicken , bottoms
4 large carrots, cut to 2 . 5-inchx . 5-inch pieces
3 stalks celery , cut like carrots
2 parsnips , cut like carrots
1 turnip, cubed (bite- sized)
2 large onions, cut in half
1 bunch parsley ( tied up)
1 bunch dill ( tied up)
salt & pepper or chicken bouillon

Directions:

Bring water to boil, add chicken, return to boil (covered).
Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
Remove from heat and allow to cool.
Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1812.76 Kcal (7590 kJ)
Calories from fat	1129.7 Kcal
		% Daily Value*
Total Fat	125.52g	193%
Cholesterol	753.12mg	251%
Sodium	639.96mg	27%
Potassium	1792.03mg	38%
Total Carbs	6.9g	2%
Sugars	3.51g	14%
Dietary Fiber	2.1g	8%
Protein	151.53g	303%
Vitamin C	32.3mg	54%
Vitamin A	0.3mg	10%
Iron	8.4mg	47%
Calcium	167.5mg	17%

Amount Per 100 g
Calories	129.37 Kcal (542 kJ)
Calories from fat	80.62 Kcal
		% Daily Value*
Total Fat	8.96g	193%
Cholesterol	53.75mg	251%
Sodium	45.67mg	27%
Potassium	127.89mg	38%
Total Carbs	0.49g	2%
Sugars	0.25g	14%
Dietary Fiber	0.15g	8%
Protein	10.81g	303%
Vitamin C	2.3mg	54%
Iron	0.6mg	47%
Calcium	12mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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