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Meat
Medium
30 Servings
Allergens 
No Allergens specified
8 Hours, 30 Minutes
Diets
I know what you’re thinking — really now, do we need a recipe for chicken soup? You just throw everything in the pot, and voila, two to three hours later, you have Jewish penicillin. This is different. Be patient and try this once. You’ll be hooked. Thanks to my sister-in-law Rochel for the inspiration. Yields 8 to 10 liters, at least 30 portions
3 pounds (1 and 1/2 kilograms) chicken bones
2 meat bones or 1 bone and 1 piece flanken
8 carrots, whole or cut into large chunks
2–3 zucchini, whole or cut into large chunks
5 onions, whole
1 large celery root, quartered, or 2–3 stalks celery
1 medium beet, peeled but whole
2–3 cloves fresh garlic, or a shake of garlic powder (optional)
In a 10-quart pot, place the chicken and meat bones. Fill the pot three-quarters of the way with water. Place over the flame.
When the liquid is just starting to bubble and up until it reaches the simmering point, remove the grayish froth (scum) from the top. Do this process repeatedly until the surface of the liquid is free from scum. This results in a clear soup.
Add the vegetables. Bring to a boil. Lower heat to very low (just be sure it’s a low boil) and continue cooking for 8 hours or overnight. Your house will be enveloped with the most delicious aroma ever!!!
Remove all bones before serving the soup.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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do you blend the vegetables with the broth once the soup is made?
You actually don’t blend the vegetables according to the recipe. You can can either remove them and get the golden broth or add them in when serving each bowl.