Combine this soup with the Nokerlach (egg drops) recipe from Heimishe Classics for a comforting meal on a bone-chilling day.
Place all ingredients into a six-quart pot.
Cook over medium-low heat for one and a half hours.
Remove vegetables. Blend or mash and return to pot (or use a hand blender to blend the soup in the pot).
Reheat. Add knaidelech, nokerlach, or noodles.
Freezes very well.
Styling and Photography by Sarah Husney
Pareve Can I make this soup pareve? How would you recommend getting that chicken bone flavor without them?
I am not a big fan of chicken soup base. I don’t think it has a meaty flavor. Especially the pareve ones. I don’t think you can get meat bone flavors without meat bones.