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If your family likes chicken soup, this recipe is a must try. The chunky vegetables add heartiness, and the eggs add texture, which both incredibly elevate your standard chicken broth.
2 onions, diced
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
2 tablespoons oil, such as Gefen Canola Oil
3 carrots, diced
1 sweet potato, diced
4 ounces celery, diced
1 large zucchini, diced
1 package chicken bones
10 cups water
1 teaspoon thyme
1 teaspoon chives
salt, to taste
1 and 1/2 tablespoons Gefen Cornstarch, dissolved in 1 and 1/2 tablespoons water
2 eggs, beaten
1 and 1/2 cups frozen peas, optional
Sauté onions and garlic in oil until translucent. Add vegetables to the pot and sauté until soft. Add chicken bones, water, herbs and salt and bring to a boil. Lower flame and simmer for at least one and a half hours.
Bring to a boil again and add cornstarch. Add beaten egg in a slow stream while stirring.
Optional- Add peas and cook for another 20 minutes.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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