- Jewish Learning
1 clove garlic
1 pack chicken bones
2 tablespoons salt
2 chicken cutlets, cut into bite-size pieces
Sauté onion and garlic in an eight-quart pot. Place the chicken bones in a cooking net bag and add it to the pot. Add zucchini and salt. Add water to fill pot. Cook on medium flame for two hours.
Remove and discard bones. Blend the soup with an immersion blender. Add the cut-up chicken cutlets and continue cooking for 20 minutes or until chicken is done.
Photo by Sara Zissy Kasten Photography
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