Notes:
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.

Find more traditional kosher recipes.

Variations:
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 desired 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.