Outside, the autumn winds blow cold and the leaves swirl around, but indoors, the hot soup waits on the table, bubbling, and the steam wafts up to welcome you home.

Directions

1. Peel vegetables and cut into large chunks. Place vegetables and water in a large pot, and bring to a boil. Add salt and pepper. Cook for 45 minutes or until vegetables are tender.

2. Blend soup with hand blender or remove vegetables and puree in batches in food processor.

3. Return soup to pot. Add chicken wings and bones and cook for an additional hour and a half.

Recipe tags

Beef bones Blended soups Bone broth Butternut squash Carrots Celery Chicken wings Complex carbs Courgettes Fleischig Fleishig Garlic Hearty meat soup Hearty soup Hearty soups Hot soup Hot soups Marrow Marrow bones Meal in one Meat soup Onions Potatoes Stovetop Vegetable Vegetable soup Yom tov Zucchini Zucchinis

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Debra Itzkowitz

4 months ago

Delicious! Just made for a Shavous night meal and ended up eating a few bowls for supper! Personally, I like my soups a little thicker, so I would add a few more veggies to the soup for a thicker consistency.