What more can we say, except, “Eat, Bubbele! It’s good for you!” There is nothing that evokes the feeling of Shabbos like the smell of chicken soup and fresh-baked challah wafting through the house.

Directions

Prepare the Soup

1. Place fresh dill in a garnet bag and knot, or use pre-checked dill. Peel and wash all vegetables and place in an eight-quart pot. If a clearer soup is desired, you may place the vegetables, besides the carrots, in a Wrap ‘n’ Boil bag and discard bag when soup is cooked. Place Wrap ‘n’ Boil bag and garnet bag in pot.

2. Place chicken on top of vegetables. Fill pot with water until approximately one inch from the top. Add salt and bring to a boil. Add pepper and garlic powder. Keep pot partially uncovered for the ﬁrst half hour so that the soup doesn’t boil over. Then cover and cook soup on low ﬂame for three hours.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

Carrots Celery Chicken Chicken legs Chicken quarters Chicken soup Classic Comfort food Complex carbs Dark chicken Delicious Dill Fresh herbs Gluten free Hot soup Paleo Parsnips Shabbat Shabbat meal Shabbos Shabbos meal Soup Soups Tradition Traditional Traditional shabbos food

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Chana Landman

2 years ago

Great idea to add plenty of carrots – made for a gorgeous color! Terrible idea to add all that garlic powder – made for an awful, overwhelming taste! Try more garlic cloves instead. I had to let the soup sit and then carefully drain it of its spices until it was somewhat palatable. Next time I’ll stick to my own recipe!