How to make the Easiest Kosher Chicken Soup | Cooking Kosher

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than whole chickens.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs, while rice is a cost-effective substitute.

Introduce the recipe and ingredients needed for the chicken soup.

Prepare the chicken legs and chicken bones in cheesecloth.

Soak kidney beans in water for later use.

Chop carrots, celery, onions (yellow and red), and garlic, placing them in bowls as you go.

Add chicken bones to the bottom of a large stockpot.

Add chopped carrots, celery, onions, and garlic to the pot.

Add a big pinch of kosher salt and freshly cracked black pepper to the pot.

Drizzle olive oil on top of the ingredients in the pot.

Fill the pot with cold water up to just above the rivets on the side.

Cover the pot and bring it to a boil over high heat.

Once boiling, lower the heat to a simmer and stir the soup.

Add the chicken legs to the simmering soup and let them cook for 30-40 minutes.

Add soaked kidney beans to the pot, fitting in as many as possible without spilling over.

After about 30 minutes, remove the chicken legs from the pot and place them in a bowl to cool.

Shred the chicken meat using forks and return it to the pot.

Stir the soup to combine the shredded chicken with the broth and remaining ingredients.

Add fresh dill and parsley to the pot and stir them in.

Taste the soup for seasoning and adjust with more kosher salt and pepper if needed.

Add bay leaves to the pot, stirring them in before the final simmer.

Cooking Techniques

Equipment Needed

Spice Level: