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Chicken Soup

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Posted on 2008-04-07

More in Passover Soups:

 Chicken Matzo Ball Soup
 Passover Egg Drop Soup
 Matzoh Balls (Knaidlech)

Similar Categories:

 Passover Side Dishes
 Passover Desserts
 Passover Entrees
 Passover Appetizers
 Passover Low Fat & Non Fat
 Passover 4 Kids
 Passover Vegetarian

Chicken Soup 9843 views
-0.04 avg rating
23 votes



4 to 5 pound chicken
3 quarts cold water
1 cup carrots, cut into chunks
4 celery ribs
I onion, quartered
2 cloves, whole
2 peppercorns
1 bay leaf
Salt to taste
Few springs fresh dill


Wipe or rinse chicken.
Cut the chicken into two or four pieces depending on the size of the pot.

Cover with water and bring to a boil.

Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.

Strain the soup and cool. Refrigerate until yhe fat rises to teh top and can be seperated from the stock.

Bring the stock to a simmer again (add knaidlech/matzoh balls if desired) and heat for 15 or 20 minutes.

Season to taste.

To serve, pour soup into individual bowls, garnish with snipped dill.



I really like this site, it is good to pass on to our bible study group.
merrillyn vickerman on 2010-03-29

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