Jewish Chicken Soup

By GwennW

Ingredients

• 20 c. water
• 8 chicken leg quarters
• 5 large carrots, peeled and cut into chunks
• 4 stalks celery, sliced
• 2 parsnips, peeled and sliced
• 1 turnip, diced
• 2 large onions, peeled and cut in half
• 1 large leek, sliced and cleaned
• 1 bunch parsley, tied
• 1 bunch dill, tied
• kosher salt and fresh ground pepper, to taste
• optional: egg noodles

Details

Servings 8

Preparation

Step 1

Bring water to a boil in a large stockpot. Add chicken and return to a boil.

Once the water has reached a second boil, add all vegetables and 1 tsp. of salt. Cook on medium-low, uncovered, until the broth has reduced to a deep golden color (2 - 3 hours).

Add parsley and dill and cook 20 more minutes. Remove herbs and discard. Taste broth and season with salt and pepper.

Remove chicken, shred, and return meat to pot.

Optional: Add dried egg noodles, and cook directly in the broth.