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Traditional Chicken Soup


Chicken soup is a classic! Here’s how Rorie makes hers, along with an easy creamy version. Follow along as she makes them both on Living Full ‘n Free!



Before making the soup, boil the turkey necks in three cups of water for 20 minutes. Pour out the murky water and wash off the turkey necks.


Place turkey necks, chicken and herbs in a mesh bag and place them in the bottom of a large pot. Peel and chunk all the veggies and place them in the pot. Add water to fill until two inches below the rim of the pot. Add salt and pepper. Bring soup to a boil over high flame, then lower flame and simmer for at least six hours to overnight. The longer the soup simmers, the stronger the color and flavor will be. I like to make my soup on Thursday evening and let it simmer all night.


Once cool, remove the mesh bag. Remove the chicken from the bones. Discard bones and shred the chicken you want to serve in the soup.


Serve soup with veggies and a little shredded chicken with or without a matzo balls.


You can also use the deboned chicken from the soup to make chicken salad. Follow Rorie’s tuna recipe using hand-shredded chicken in place of canned tuna.


For creamier soup, remove all orange veggies and herbs. Place three-fourths of the deboned chicken in a pot (reserve the rest to shred by hand once soup is puréed). Pour out most of the broth (reserving it for later), leaving only enough to cover the veggies and chicken.


Purée the soup with a hand blender. Add additional broth until designed texture is reached. Add remainder of the shredded chicken into the soup and mix with a spoon.


Freeze the rest of the broth in a one-cup container or freeze in ice cube trays to use in recipes that call for broth or chicken stock.


Or you can revamp your chicken soup broth for next week by freezing the clear broth. When you’re ready to use it, defrost the broth and place in a pot. Bring to a boil. Then right before Shabbat, add julienned peeled or spiralized carrots and zucchini and add it to boiling soup.


Cover and leave on low on a blech or hot plate until ready to serve Friday night.