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Yields 8 to 9 quarts
5 pounds (approximately 4 packages) chicken bones
4 skin-on chicken legs
1 pound carrots
3 Spanish onions
1 celery root
3 parsnips
1 head peeled garlic
1 turnip
2 zucchinis, unpeeled
1 (24-ounce) bag frozen cauliflower
4 tablespoons table salt
Place bones and chicken in a 16-quart pot (feel free to halve the recipe for a smaller-size pot). Add all vegetables and salt. (Since I serve the soup with just the carrots, I add them inside a soup bag so it’s easy to pull out when the soup has finished cooking. If you’re thinking the carrots will be mushy when serving, it’s a myth. They are just fine. Try it! The large carrots especially freeze nicely.) Fill the pot with water and bring to a boil, then reduce heat and simmer for six hours. Let cool.
Once the soup has cooled, place a smaller pot in the sink with a strainer over it. Pour the soup through the strainer into the smaller pot (see tip at the end) and refrigerate overnight. The next day, a layer of fat will have formed at the top. The best way to remove the fat is to place paper towels directly on the fat and swirl it in a circular motion, which will catch most of it. Repeat a second time, then skim off any remaining fat with a spoon. Divide soup into containers (whatever size is needed for your family each week) and freeze. (If you’re on Team Fresh, have a bowl or two as soon as the soup is done cooking.)
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