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This recipe is a must in our family every Succos! Hearty and delicious, the bits of chicken and meat have everyone fishing for more; my family can’t get enough of this one!
12 cups water
1 bunch leek, white and pale parts only, cleaned and chopped
3 potatoes, cubed
3 carrots, peeled and sliced into thick rings
2 stalks celery
1 large zucchini, peeled and cubed
1 large meaty neck bone, (or other bone-in piece of meat such as a strip of flanken)
3 to 4 chicken drumsticks
2 to 3 teaspoons salt, or to taste
Gefen Black Pepper, to taste
Place all ingredients in an eight-quart pot. Bring to a boil, lower heat, and allow to simmer one and a half to two hours. Turn off heat.
Remove meat, chicken, and carrots from the pot and set aside. Blend soup with an immersion blender. Remove chicken and meat from bones and shred into small pieces; return to pot along with the carrots. Adjust seasonings to taste.
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