The Best Ever Jewish Chicken Soup | JOY of 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.

Start with about 3 lbs of chicken bones.

Add beef marrow bones for extra flavor.

Coarsely chop 5 carrots and add them to the pot.

Add parsnips and onion to the pot.

Slice garlic crosswise and add it to the pot, paper and all.

Fill the pot with water just to cover the ingredients.

Bring the pot to a low simmer and skim off any Schmutz that rises to the top.

Once the Schmutz is skimmed off, add parsley sprigs and 1/2 teaspoon of peppercorns.

Optionally add 4 allspice berries or 2 cloves for flavor.

Let the soup simmer for 3 hours without adding salt.

After 3 hours, taste the soup and adjust seasoning with salt as needed.

Strain the soup using a fine mesh strainer or cheesecloth to remove solids.

Refrigerate the strained soup overnight to allow flavors to marry and fat to congeal.

Skim off the congealed fat from the surface of the chilled soup.

Serve the soup with angel hair pasta and julienned zucchini and carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary