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1 turkey neck cut into sections, wings, backs, and chicken necks (or a whole chicken if I have use for the meat)
Add before Shabbat
Boil the chicken and turkey in water for about twenty minutes, skim off all the junk and then add the rest of the soup ingredients.
Boil this, reduce to simmering and slow cook for at least one hour. Then, strain this, discard and/or eat the vegetables and press saran wrap to the top of the hot soup. All the fat sticks to the saran wrap and is easily removed once the soup is cold.
BEFORE SHABBAT add 2nd group of ingredients, reboil the soup, and simmer it for 25-30 minutes until the vegetables are just tender.
Poster's Notes:
I usually make the "base" in bulk and freeze the clear broth.
Posted by Helaine Ring
Nutritional Info Per Serving: N/A
3 large onions, peeled (I have heard that leaving the peel adds a nice color?)
3 cloves garlic, whole
2 stalks celery
3 carrots, peeled but whole
1 bay leaf
Fresh parsley and dill
Salt and pepper to taste
1 onion per person (we are big onion lovers!)
2 carrots sliced
1 sliced zucchini
3-4 small potatoes (my sons like a potato in their soup)
A little more dill and/or parsley