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Recipe by Faigy Grossman

Passover “Cream” of Chicken Soup

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Passover
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 15 Minutes
Diets
- Gluten Free - No Refined Sugar

This filling soup, with its amazing flavor, is a welcome change from the standard chicken soup. The addition of chicken morsels make this elegant dish a crowd pleaser.

Ingredients

Main ingredients

  • 1 onion, diced

  • 2 tablespoons oil

  • 2 large carrots, cubed

  • 6 potatoes, cubed

  • 1/2 large knob celery, cubed

  • salt, to taste

  • pepper, to taste

  • water, to cover

  • 3–4 quarts  Manischewitz Chicken Broth or other chicken soup

  • 1 pound (500 grams) chicken cutlets, cut into very small bite-sized pieces

Directions

Make the Soup

1.

Place onion in a large pot with oil and sauté until golden.

2.

Add vegetables and sauté an additional five to 10 minutes. Season with salt and pepper.

3.

Add just enough water to cover vegetables and bring to a boil. Lower flame and simmer for about half an hour or until the vegetables are cooked through.

4.

Blend vegetables with hand blender until smooth. Slowly add chicken soup to vegetable mixture until desired consistency is reached. Bring soup to boil. Add diced chicken to pot and cook through, about 15–20 minutes.

Credit

Photography by Dan Engongoro.

Recipe tags

boneless chicken carrots chicken chicken cutlets chicken soup cream of chicken soup faigy grossman gluten free hot soup hot soups kosher cooking kosher for passover Pesach potatoes soup soups stovetop twists on tradition
Passover

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