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This recipe is a glorified version of chicken soup and lukshen. What makes this soup so much more exciting is the heavy chicken flavor and that the “lukshen” gets made in the soup while it cooks so you don’t have to stand over the stove frying for hours. The best part, though, is that the thick chicken broth can be used in many recipes to enhance the flavors of any dish. So believe me when I tell you to double or triple this recipe, and keep the broth in containers in your fridge and freezer.
1 package chicken bones
3 chicken bottoms
2 to 3 boneless, skinless chicken thighs (pargiyot)
Manischewitz Kosher Salt, to taste
2 eggs, beaten
scallions, cleaned and sliced (optional)
Place chicken bones and chicken into a large pot and cover generously with water. Season with salt.
Bring to a boil, then simmer on low for three hours.
To make the egg drops: When soup is very hot, use a whisk or fork to stir the broth around and create a slow whirlpool. Gradually drizzle in the eggs as you continue to stir the soup to turn it into those magical little ribbons. Remove from heat and garnish with scallions.
Photos and Styling by Malky Levine
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