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When I think about dinners, I gravitate towards during cold summer nights, and this cozy and wholesome soup comes to mind. Perfectly balanced, nutritious, and filling; the type of soup the entire family will enjoy. The best part is, you’ll be serving your family from all food groups in one bowl: protein from the chicken, veggies both fresh and in the form of the split peas and lima beans, carbs from the barley and potatoes; I call that a win!
2 pounds boneless, skinless chicken thighs
2 (6-ounce) packages Manischewitz Vegetable with Mushroom Soup Mix
1 cup celery, chopped
3 to 4 small carrots, peeled and sliced
1 large russet potato, peeled and cubed
1 large zucchini, peeled and cubed
1 tablespoon Gefen Salt
1/2 teaspoon black pepper
1 teaspoon Gefen Garlic Powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
Place chicken in a large soup pot and fill with water. Cook over a medium flame, uncovered, for 30 minutes. Skim off any foam and residue that rises to the surface.
Open the Manischewitz bags, set aside the spice packets for later, and add the remaining contents into the soup. Give it a stir and bring back to boil. Cover, reduce heat to low, and cook for one hour.
Remove the chicken and set aside. Add the celery, carrots, potato, and zucchini and season with salt, pepper, garlic powder, onion powder, and coriander. Mix well.
Once the chicken is cool enough to handle, chop it up into small cubes and add back into the soup. Cook, covered, for 30 more minutes.
Add the contents of the reserved spice packets. Give the pot a stir and cook, covered, for an additional 10 minutes. Taste and adjust seasoning if necessary.
Sponsored by Manischewitz
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