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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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A very healthy and extremely satisfying chicken soup. After always making my chicken soup in a traditional jewish style, I spent a week with my friend Karen G. in FL and learned her way to make it. For Passover I will make it the traditional way, but for once a month-this will be my new way! My kids, husband and mom love it! Ingredients:
1 (32 ounce) box chicken broth |
1 chicken carcasses or 1 turkey carcass |
2 chicken parts or 2 large chicken breasts or 2 rock cornish game hens |
2 celery hearts |
2 onions |
4 carrots |
1 green zucchini (optional) |
1 butternut squash |
1 bunch kale |
Directions:
1. Put all this in the large pot in no special order except the broth and meat first. Chop all veggies finely, cube the squash. Cut kale into 2 squares.
2. Add additional water to cover the ingredients in the pot. Boil and then simmer for 2-4 hours, add salt pepper and bouillon cubes to taste. Pull out all meat, skin and bones, chop all meat and put back in pot. Heat and serve!
3. In addition you can serve this over noodles or throw barley in during the cooking process!
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