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“Cream” of Chicken Soup

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Meat Meat
Medium Medium
10 Servings
Allergens

No Allergens specified

2 Hours
Diets

No Diets specified

Submitted by Jellybeanz  

This hearty, filling soup is full of blended veggies, and lots of protein! Perfect for a winter day, this soup is healthy, delicious, and really hits the spot! Adjust the liquid to make it as creamy as you like.

Ingredients

Cream of Chicken Soup

  • 1 celery root

  • 1 pkg chicken bones

  • 1 strip flanken

  • 2 Spanish onions

  • 1 pkg chicken cutlets

  • 2 heads garlic

  • 1 potato

  • 2 zucchini

  • water

  • salt

  • 2 parsley root

  • pepper

  • 2 parsnips

  • oil, for sautéing

Directions

Prepare the Cream of Chicken Soup

1.

Sauté onion and garlic until golden and fragrant. Add zucchini, parsnip, celery root and parsley root and sauté.

2.

Add bones, cutlets, flanken and potato in wrap and boil bags (I like to do it each separately).

3.

Add water to cover. For every cup of water, add 1/4 tsp salt.

4.

Add shake of pepper.

5.

Cool 2 hours. discard bones. remove flanken, 1 1/2 pieces of cutlets and potato. Shred flanken and cutlets.

6.

Blend everything else. Then, if necessary (if you need to thicken) add potato pieces slowly…

Credits

Photography by Tamara Friedman

Recipe tags

blended soups cream of chicken soup Jellybeanz kosher for passover Pesach root vegetables Shabbos vegetable soup

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