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.
Creamy Chicken Parsnip and Zucchini Soup
Recipe By Chanie Nayman
- Cooking and Prep: 3 h
- Serves: 8
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Contains:
Ingredients (11)
Main ingredients
Duck Fry Garnish
Start Cooking
Prepare the Soup
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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.
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Add parsnip, zucchini, and parsley to the pot, and continue cooking for 25–30 minutes or until the vegetables are fork-tender.
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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
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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
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Creamy Chicken Parsnip and Zucchini Soup
Parsley
It says “1 bunch parsley”, does it mean parsley root or parsley leaves?Replies:
Parsley leaves
Please
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Please
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-
Creamy Chicken Parsnip and Zucchini Soup
Parsley
It says “1 bunch parsley”, does it mean parsley root or parsley leaves?Replies:
Parsley leaves
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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