Traditional Jewish Chicken Soup

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.

Put leftover raw chicken bones in a pot.

Add salt to the pot.

Cover the bones with water.

Bring the water to a boil.

Let it boil for about an hour on a simmer, not a hard boil.

Remove the cooked chicken bones from the pot.

Take the meat off the bones for later use in chicken salad or other dishes.

Add the whole chicken (breast, back, legs, thighs, neck, and giblets, excluding liver) to the pot.

Ensure the water covers the chicken.

Bring to a boil, then skim off any foam that rises to the top.

Simmer for about 20 minutes after boiling.

Remove the chicken from the pot after simmering.

Skim off any remaining impurities from the broth.

Add vegetables: sprig of parsley, onion, celery (cut into pieces), carrots (cut into pieces), and parsnip (cut into pieces) to the pot.

Do not cover the pot to keep the broth clear.

Simmer for another hour with the vegetables in the pot.

Cooking Techniques

Equipment Needed

Spice Level: