Cooking For The Soul | How To Make Jewish Chicken Soup FEAT. Chef Yussi Weisz Of Snaps 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 dish and its significance in Jewish culture.

Prepare a variety of vegetables: celery, parsnip, kohlrabi, onions, celery root, peppers, and carrots.

Select chicken parts: use a whole chicken or chicken drumettes, discarding the rest into a net for soup.

Add lots of fresh garlic to the pot.

Season with white pepper and lots of salt, adjusting for the large volume of soup.

Incorporate fresh herbs: parsley and dill for added flavor.

Fill the pot with water and place it on the stove.

Bring the mixture to a boil, then lower the flame to a simmer.

Cook for around four to five hours, ensuring it simmers nicely.

Serve the chicken soup with noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary