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.
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.
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!
Pot size What size pot is recommended for this recipe