Shabbat Chicken Soup Recipe

Shabbat Chicken Soup is a traditional Jewish dish that is often enjoyed on Friday nights to celebrate the start of the Sabbath. This comforting soup is made with tender chicken, hearty vegetables, and aromatic herbs, creating a rich and flavorful broth that warms the soul.

Prep Time: 20 minutes Cook Time: 2 hours

Ingredients:

• 1 whole chicken, cut into pieces
• 2 onions, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 parsnips, peeled and sliced
• 1 turnip, peeled and diced
• 1 bunch of fresh dill
• 1 bunch of fresh parsley
• 2 bay leaves
• 10 cups of water
• Salt and pepper to taste

Instructions: How to Cook Shabbat Chicken Soup

1. Place the chicken pieces in a large soup pot and cover with water.
2. Bring the water to a boil, then reduce heat to low and simmer for 30 minutes, skimming off any foam that rises to the surface.
3. Add the onions, carrots, celery, parsnips, turnip, dill, parsley, and bay leaves to the pot.
4. Season with salt and pepper to taste.
5. Continue to simmer the soup, partially covered, for another 1.5 hours, or until the chicken is cooked through and the vegetables are tender.
6. Remove the chicken pieces from the soup and shred the meat, discarding the bones and skin.
7. Return the shredded chicken to the pot and adjust seasoning if needed.
8. Serve the Shabbat Chicken Soup hot, garnished with fresh dill or parsley.

Enjoy this nourishing and comforting soup with your loved ones as you welcome the Sabbath with warmth and joy.