Return to Main Recipes Page/Return to Home Page

Chicken Soup, Best in America (M, TNT)
Source: Rosely Himmelstein's winning recipe from Shabbat Across America's Chicken Soup Challenge
Serves: About 6

2 quarts of Chicken Broth (click here for recipe)
1 chicken (about 3 to 4 pounds), quartered (I prefer a regular chicken to a fowl), rinsed
1 large carrot, peeled and cut up
1 large onion, peeled and cut up
1 stalk celery
1 leek, white and light green parts only; washed well
1 parsnip, peeled and cut up
1 parsley root, with greens attached
1 sweet potato, peeled
A handful of dill (about 3 to 4 stems)
1 small rutabaga, peeled and cut up
A few sprigs of cilantro (optional)
Salt and pepper to taste

Put chicken broth in pot; bring to boil. Add chicken. Return to boil; lower heat. Gently simmer uncovered for 1 hour.

Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.

Skim fat from top. Pour into bowls; into each add a slice of carrot and a sprig of cilantro.

If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2 to 3 days, or store in freezer.

Posted by Marcia Goldberg, Z'L and Ruth Baks

Nutritional Info Per Serving: N/A