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Traditional jewish chicken soup

Recipe from: 18 May 2010

Ingredients 7
Servings 6
Time 10 mins


  • 1
    large free range chicken
  • 1-2
    powdered chicken stock
  • 1
    bay leaf (optional)
  • 1
    finely chopped onion
  • 2-3
    medium sized grated carrots
  • 3
    sticks of finely chopped celery
  • Salt and pepper to taste


25 mins
Wash the chicken well -  inside the cavity and on the outside, and place it in a medium sized pot.
Allow to simmer until the chicken is soft.

Remove the chicken and place it in a dish.
To the stock, add chicken stock powder (1-2 tablespoons) as well as 1 finely chopped onion, 2-3 medium sized grated carrots, 3 sticks of finely chopped celery.

You can also add chicken neck to the stock to add to the flavour.

Pour the chicken stock from the pot into a fat separator and allow the fat to rise to the top.

When it has done so, pour the stock through a sieve into a clean large pot and place back onto heat.

Cover with water, and bring to the boil.

5 minutes before you want to serve the soup if you want to add lochen (fine noodles) do so at this stage.

Serve with cut up chicken pieces from the boiled chicken (about a tablespoon for each bowl) and sprinkle with chopped parsley.

Serve with fresh tasty rolls and enjoy.

Recipe by: Megan Bernstein


Read more on: poultry  |  soup

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