Chicken Soup

Name: Chicken Soup
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: jewish
Ingredients: 4 pounds chicken bones, cut in 2-inch pieces; 2 small carrots, peeled and cut in chunks; 1 small onion, peeled and cut in chunks; 1 small turnip, peeled and cut in chunks; 1 rib celery, cut in chunks; 1 leek, trimmed, washed and cut in chunks; 1/2 small parsnip, peeled and cut in chunks; 1 clove garlic, smashed and peeled; Stems from 1 bunch parsley (about 1 ounce); 8 cups water; 1/2 cup loosely packed dill sprigs, chopped; 2 teaspoons kosher salt

By Barbara Kafka

Total Time: 1 hour 30 minutes
Rating: 4(23)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:8 servings

4pounds chicken bones, cut in 2-inch pieces
2small carrots, peeled and cut in chunks
1small onion, peeled and cut in chunks
1small turnip, peeled and cut in chunks
1rib celery, cut in chunks
1leek, trimmed, washed and cut in chunks
½small parsnip, peeled and cut in chunks
1clove garlic, smashed and peeled
Stems from 1 bunch parsley (about 1 ounce)
8cups water
½cup loosely packed dill sprigs, chopped
2teaspoons kosher salt

Ingredient Substitution Guide

Preparation

Step 1
Place all ingredients except dill and salt in a 5-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 40 minutes.
Step 2
Remove from oven and uncover. Strain through a fine sieve.
Step 3
Add dill and salt before serving. This soup can be used to poach matzoh balls or for matzoh ball soup.