My soup and salad recipes are meant to be fresh and healthy, so I’m not going to add any cream. I adapted this recipe and fell in love because you get that perfect creamy texture without adding any cream! On cold Yom Tov nights I often skip the fish course and serve a big bowl of these garlic knots with piping hot soup instead. My kids love it! The best part of this recipe is that you use about one challah-worth of your favorite challah dough. No extra patchke involved.

Directions

Prepare the Cream of Chicken Soup

1. Heat oil in a large pot over medium heat. Sauté onions and garlic until translucent.

2. Place chicken bones and cutlets each into a separate net bag. Add both net bags, along with zucchini, potatoes, cauliflower, salt and just enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for two-and-a-half hours. Discard chicken bones and set cutlets aside. Use an immersion blender to blend broth and vegetables. Shred or dice cutlets and add back into the blended soup.

3. If freezing for later, divide soup into containers and add chopped chicken into each.

Prepare the Garlic Knots

1. Preheat oven to 350 degrees Fahrenheit.

2. If you have a kitchen scale, measure each piece by weight so they will all be the same size. Each of these are .3 ounces.

3. Roll each piece into a long log and form a knot. Let rise for half an hour. Brush with egg wash and bake for 12 minutes.

4. Mix olive oil, garlic, salt, oregano and rosemary in a small oven-safe dish. Cover and warm in the oven. Brush over garlic knots right before serving. If freezing the garlic knots, freeze without garlic oil.