Rich Onion-Celery Soup

Faigy Grossman Recipe By
 
  • Cooking and Prep: 2.5 h
  • Serves: 8
  • No Allergens

Ridiculously easy and out-of-this-world delicious! The chicken adds amazing flavor to this simple yet satisfying soup.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Soup

  1. In a large, heavy-bottomed pot, sauté onions over medium heat until soft and golden.

  2. Add celery and continue to sauté, stirring occasionally.

  3. Place chicken in pot and cover with water. Add salt and bring to a boil. Lower heat and allow to simmer for two hours.

  4. Remove chicken from pot and set aside to cool. Blend soup with an immersion blender until smooth.

  5. Stir in riced cauliflower until heated through.

  6. Debone cooked chicken and shred with a fork. Reserve for the chicken sandwich recipe.

Note:

This soup is great for freezing. Just defrost it and reheat it when ready to use. You can freeze the deboned chicken separately and reheat for the chicken sandwiches.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

EMAIL
  • Chana Klughaupt

    Riced cauliflower

    How important is the riced cauliflower?
    Posted by Chanakay |March 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    The riced cauliflower adds extra nutrients, heartiness, and texture to the soup.
    Posted by raquel_kosher|April 1, 2019
    0
  • Esther Leah

    Rich onion-celery soup

    You have listed this as pareve, but it calls for chicken bottoms!
    Posted by Esther Leah |January 15, 2019
    0
 
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  • Chana Klughaupt

    Riced cauliflower

    How important is the riced cauliflower?
    Posted by Chanakay |March 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    The riced cauliflower adds extra nutrients, heartiness, and texture to the soup.
    Posted by raquel_kosher|April 1, 2019
    0
  • Esther Leah

    Rich onion-celery soup

    You have listed this as pareve, but it calls for chicken bottoms!
    Posted by Esther Leah |January 15, 2019
    0

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