Recipe by Chantzy Weinstein

Ultimate Chicken Soup with Lukshon

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Ultimate Chicken Soup with Lukshon
Meat Meat
Easy Easy
10 Servings
Allergens

No Allergens specified

6 h, 30 m
Diets
- Gluten Free

Yields 8 to 9 quarts

Ingredients

Chicken Soup

  • 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

Directions

1.

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.

2.

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.)

Tips:

Lukshon Noodles: Although everyone has different egg noodle preferences, I prefer the kind that says “good for kugel”; it’s not too thin and not too thick. Cook according to package directions. Drain and rinse in a colander, then let cool. Divide into portions based on how much your family needs per week and place each portion onto a large piece of foil. Roll up the foil and place all the foil packets inside a large Ziploc bag. Defrost on Friday morning. Once it’s soft, open the foil and add a few teaspoons of water directly on top of the noodles to keep them fluffy and not sticky. Put a fresh piece of foil over the original foil and warm up with the rest of your Shabbos food.

Notes:

Don’t rush to empty and clean out your pot! After pouring the soup into the strainer inside the smaller pot, if you let the chicken, bones and vegetables (minus the carrots, if you’re saving them) sit for another 10 minutes, plenty more liquid will be released. Repeat two to three times and you’ll be rewarded for your efforts with a few more servings of liquid gold!

Recipe tags

best Chantzy Weinstein chicken soup classic Jewish food family-favorite freezer-friendly Shabbos super easy traditional
Ultimate Chicken Soup with Lukshon

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