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Meat
Medium
12 Servings
Allergens 
No Allergens specified
3 Hours, 40 Minutes
Diets
While making a minestrone soup for my family in the winter, I was inspired to try to replicate it for Pesach. The taste was amazing. Freezes well too. The trick to this soup, and almost any soup, is “low and slow” — sautéing the vegetables and cooking the soup on a low flame for a long time.
oil, for sautéing
1 onion, diced
3 cloves garlic, diced or 3 cubes Gefen Frozen Garlic
2 stalks celery, chopped
2 pounds chicken bones, or 2 meat soup bones
4 chicken cutlets
1 kohlrabi, diced, or 3 generous handfuls shredded cabbage
5–6 medium zucchini, diced
6 tomatoes, peeled, seeded, and blended in the food processor
1 small bay leaf
salt, to taste
Pereg Pepper, to taste
a few generous handfuls fresh parsley, blended in the food processor
a few generous handfuls fresh dill, blended in the food processor
a handful of kosher l’Pesach noodles, such as Manischewitz KFP Wide Noodles, or strips of blintz leaves (optional)
In a six to eight quart pot, heat a small amount of oil. Add onion and sauté for a few minutes. Add garlic, celery, and carrots and continue sautéing on a low flame until celery looks wilted. If you have the time, do this for half an hour.
Add chicken bones (see note) or meat bones, chicken cutlets, kohlrabi, and water to cover. Bring to a boil and remove the scum as it rises to the top of the soup. Add the rest of the vegetables, bay leaf, salt and pepper. Let cook for two to three hours.
Add the parsley and dill and cook 10 minutes longer. Add the kosher l’Pesach noodles, if using, and remove from heat. (If you are freezing the soup, add noodles when warming up.) Leave pot covered a few minutes. Discard chicken or meat bones and bay leaf. Remove chicken cutlets from pot, shred with a fork and return to pot. Mix together before serving. If using blintz leaves, slice them into thin strips and garnish each individual serving with it. Don’t add to pot.
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