Creamy Chicken Parsnip and Zucchini Soup

5

(2)

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• Cooking and Prep: 3 h
• Serves: 8
• Contains:

With all our favorite soups from over the years, I love creating a new one for Yom Tov. This one is unique in that it will take you through the winter, as it’s really a meal in a bowl! I first made it on a fast day, and I totally became fleishig that night to taste it.

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Ingredients (11)

Main ingredients

• 1 extra-large onion, diced

• 8 cups Empire Chicken Broth

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  Empire Chicken Broth

• 1/2 cup barley

• 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 and 1/2 tablespoons salt

• 1/2 teaspoon pepper

• 2 chicken cutlets

• 3 green zucchini, unpeeled, sliced

• 4 medium-sized parsnips, peeled and coarsely diced

• 1 bunch parsley

Duck Fry Garnish

• 3–4 ounces (85–110 grams) Pelleh duck fry

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Start Cooking

Prepare the Soup

1. In a large soup pot, sauté onion until translucent. Add chicken broth, barley, garlic, salt, pepper, and chicken. Bring to a boil, then lower to a simmer and cook over medium-low heat for one and a half to two hours.

2. Add parsnip, zucchini, and parsley to the pot, and continue cooking for 25–30 minutes or until the vegetables are fork-tender.

3. Remove the chicken from the pot and shred with two forks. Blend the rest of the soup, then return the shredded chicken to the pot.

For the Garnish

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Lay duck fry flat in a nine- by 13-inch (20- to 30-centimeter) baking dish. Bake for 20 minutes, or until crisped. Break into pieces, and sprinkle over the soup before serving.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller